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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Tricolored Peppercorns(ContainsTree Nuts)
Yukon Gold Potatoes
Beef Stock Concentrate
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.
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.)
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.
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.
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).
Divide potatoes and green beans between plates. Top with meatloaves and sauce.