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Meatloaf Au Poivre
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Meatloaf Au Poivre

Meatloaf Au Poivre

with Garlic Mashed Potatoes and Roasted Green Beans

Who said meatloaf couldn’t be luxurious? This week, our chefs gave the comfort classic a steak-like treatment by mixing in fresh thyme and spooning a creamy shallot-and-peppercorn-flecked sauce on top. Like any great steakhouse-style meal, the sides are extra-special. There’s garlicky mashed potatoes and crispy roasted green beans so good, you may just break out the white tablecloth. Comfort, meet sophistication.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes


serving amount

1 unit


2 clove


1 tablespoon

Tricolor Peppercorns

(Contains Tree Nuts)

12 ounce

Yukon Gold Potatoes

1 unit

White Bread

(Contains Wheat, Soy)

10 ounce

Ground Beef

1 teaspoon

Dried Thyme

6 ounce

Green Beans

1 unit

Beef Stock Concentrate

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)

1 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat56 g
Saturated Fat24 g
Carbohydrate49 g
Sugar9 g
Dietary Fiber8 g
Protein32 g
Cholesterol160 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Baking Sheet
Large Bowl
Medium Bowl
Potato Masher
Medium Pan


Prep and Cook Potatoes

Preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and mince shallot. Mince or grate 1 garlic clove (2 cloves for 4 servings). Place peppercorns in a zip-close bag and crush with a rolling pin or bottom of a pan. Dice potatoes into ½-inch pieces; place in a medium pot with remaining garlic, a large pinch of salt, and enough water to cover by 2 inches. Boil until tender, about 15 minutes.

Make Meatloaves

In large bowl, soak bread with 2 TBSP water (4 TBSP for 4 servings). Let sit until liquid has absorbed, then break up with your hands or a spatula until pasty. Add beef, ½ tsp thyme (1 tsp for 4), half the shallot, minced garlic, salt, and pepper. Combine and form into two 1-inch-tall loaves. Place on one half of an oiled baking sheet. Bake on top rack for 10 minutes. (If making for 4, make 4 loaves and bake until cooked through, 22-25 minutes.)

Cook Green Beans

In a medium bowl, combine green beans with a large drizzle of olive oil, salt, and pepper. Once meatloaves have baked for 10 minutes, remove from oven and place green beans on opposite side of baking sheet. (For 4 servings, roast on a separate sheet.) Roast until beans are tender and meatloaves are fully cooked, 12-15 minutes.

Mash Potatoes

Once potatoes are tender, scoop out ¼ cup cooking water (½ cup for 4 servings), then drain. Return potatoes and garlic to pot. Mash with half the sour cream and 2 TBSP butter (4 TBSP for 4), adding reserved cooking water as needed, until smooth. Season with salt and pepper to taste. Cover pot to keep warm.

Make Sauce

Heat a large drizzle of olive oil in a medium pan over medium-high heat. Add remaining shallot. Cook, stirring occasionally, until slightly softened, about 30 seconds. Add ¼ cup water (½ cup for 4 servings), stock concentrate, and ½ tsp peppercorns (1 tsp for 4). Cook until thickened, about 1 minute. Turn off heat. Stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper (to taste).

Finish and Plate

Divide potatoes and green beans between plates. Top with meatloaves and sauce.