---
title: Meatloaf Au Poivre
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/meatloaf-au-poivre-5c9bbf91e3f3395b67314862
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: easy
allergens:
  - Tree Nuts
  - Wheat
  - Soy
  - Milk
tags: []
rating: 4.0
rating_count: 1700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "This meatloaf wins over even those who typically don't enjoy traditional meatloaf recipes."
nutrition:
  calories: 840
  fat: 56
  saturated fat: 24
  carbohydrates: 49
  sugar: 9
  fiber: 8
  protein: 32
  cholesterol: 160
  sodium: 740
image: "https://images.recipes.furrysalamander.com/American%20Recipes/Meatloaves/meatloaf-au-poivre.avif"
---

Preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and mince @shallot{2%unit}. Mince or grate 1 clove of @garlic{4%clove} (2 cloves for 4 servings). Place @tricolor peppercorns{1%tbsp} in a zip-close bag and crush with a rolling pin or bottom of a pan. Dice @Yukon Gold potatoes{24%oz} into 1/2-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 a #large bowl{}, combine @white bread{2%unit} in 2 TBSP water (4 TBSP for 4 servings) and let sit until liquid has absorbed, then break up with your hands or a spatula until pasty. Add @ground beef{20%oz}, 1/2 tsp @dried thyme{1%tsp} (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 a #baking sheet{} coated with @vegetable oil{1%tsp}. 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{12%oz} with a large drizzle of @olive oil{4%tsp}, salt, and pepper. Once meatloaves have baked for 10 minutes, remove from oven and place green beans on the opposite side of the 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 1/4 cup cooking water (1/2 cup for 4 servings), then drain through a #strainer{}. Return potatoes and garlic to pot. Mash with half the @sour cream{8%tbsp} and 2 TBSP @butter{6%tbsp} (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 1/4 cup @water{¼%cup} (1/2 cup for 4), @beef stock concentrate{2%unit}, and 1/2 tsp crushed peppercorns (1 tsp for 4). Cook until thickened, about ~{1%minutes}. 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.