Classic Mini Meatloaves with Roasted Potatoes, Green Beans &Amp; Thyme Gravy

There’s nothing quite like a classic meatloaf dinner and these mini meatloaves deliver all the comforting flavors you remember. Made with ground beef, a tangy ketchup glaze and served alongside roasted potatoes and green beans, this meal is perfect for a cozy weeknight. The finishing touch is a rich thyme gravy that ties everything together.

This recipe keeps things simple with everyday ingredients and straightforward steps. The mini loaves cook quickly and the veggies roast in the same oven, making cleanup a breeze. Whether you’re cooking for family or just craving a taste of home, these mini meatloaves are sure to satisfy.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly oil or spray.
2. Cut potatoes into ½-inch wedges. Trim green beans if needed. Mince garlic and shallot. Pick thyme leaves from stems.
3. On the prepared baking sheet, toss potatoes and green beans with olive oil, salt and pepper. Roast for 20-25 minutes until tender and lightly browned.
4. Meanwhile, in a bowl, combine ground beef, panko, half the minced shallot, half the garlic, half the thyme, 1 teaspoon salt and a pinch of pepper. Mix gently and shape into 4 mini loaves.
5. Place meatloaves on a separate foil-lined baking sheet. Brush tops with ketchup. Bake alongside vegetables for 15-18 minutes until cooked through.
6. While meatloaves bake, make gravy: In a small saucepan, melt butter over medium heat. Add remaining shallot and garlic; cook 1 minute. Whisk in flour and cook 1 minute. Slowly whisk in ¾ cup water, beef stock concentrate and remaining thyme. Simmer until thickened, about 2-3 minutes. Season with salt and pepper.
7. Serve mini meatloaves with roasted potatoes and green beans. Drizzle thyme gravy over meatloaves and vegetables.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just note that the meatloaves may be slightly less moist, so consider adding a tablespoon of olive oil or an egg to the mixture.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I make the gravy ahead of time?

Absolutely! Prepare the gravy, let it cool and refrigerate. Reheat gently on the stove, adding a splash of water if needed to thin.