Steakhouse-Style Meatloaf with Peppercorn Cream Sauce, Garlic Mashed Potatoes and Roasted Green Beans

This isn’t your average meatloaf. Inspired by steakhouse flavors, we’ve elevated the classic comfort food with a creamy peppercorn sauce that’s rich, tangy and studded with crushed tricolor peppercorns. The meatloaf itself is seasoned with fresh thyme and shallots, baked to juicy perfection.

On the side, garlicky mashed potatoes made with Yukon Golds and sour cream are ultra-smooth, while green beans are simply roasted until tender-crisp. Together, they create a meal that feels special enough for a dinner party but easy enough for a weeknight.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit White BreadView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Halve, peel and mince the shallot. Mince or grate 1 garlic clove (2 cloves for 4 servings). Place the peppercorns in a zip-close bag and crush them with a rolling pin or bottom of a pan. Dice the potatoes into ½-inch pieces; place in a medium pot with the remaining garlic, a large pinch of salt and enough water to cover by 2 inches. Boil until tender, about 15 minutes.
2. In a large bowl, soak the bread with 2 tablespoons water (4 tablespoons for 4 servings). Let sit until the liquid is absorbed, then break it up with your hands or a spatula until pasty. Add the ground beef, ½ teaspoon dried thyme (1 teaspoon for 4), half the shallot, the 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 the top rack for 10 minutes. (If making for 4, make 4 loaves and bake until cooked through, 22-25 minutes.)
3. In a medium bowl, combine the green beans with a large drizzle of olive oil, salt and pepper. Once the meatloaves have baked for 10 minutes, remove from the oven and place the green beans on the opposite side of the baking sheet. (For 4 servings, roast on a separate sheet.) Roast until the beans are tender and the meatloaves are fully cooked, 12-15 minutes.
4. Once the potatoes are tender, scoop out ¼ cup cooking water (½ cup for 4 servings), then drain. Return the potatoes and garlic to the pot. Mash with half the sour cream and 2 tablespoons butter (4 tablespoons for 4), adding the reserved cooking water as needed, until smooth. Season with salt and pepper to taste. Cover the pot to keep warm.
5. Heat a large drizzle of olive oil in a medium pan over medium-high heat. Add the remaining shallot. Cook, stirring occasionally, until slightly softened, about 30 seconds. Add ¼ cup water (½ cup for 4 servings), the beef stock concentrate and ½ teaspoon crushed peppercorns (1 teaspoon for 4). Cook until thickened, about 1 minute. Turn off the heat. Stir in the remaining sour cream and 1 tablespoon butter (2 tablespoons for 4). Season with salt and pepper to taste.
6. Divide the potatoes and green beans between plates. Top with the meatloaves and spoon the peppercorn sauce over the top.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but the meatloaf may be slightly less juicy. Add an extra tablespoon of bread or a splash of milk to keep it moist.

What can I substitute for tricolor peppercorns?

Black peppercorns are a fine substitute. Crush them as directed for the same peppery kick.

How do I store leftovers?

Store leftover meatloaf, potatoes and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.