Classic Mini Meatloaves with Roasted Root Vegetables and Thyme Gravy

There’s nothing quite like a homemade meatloaf and these mini versions are just as satisfying as the classic. Made with ground beef, panko breadcrumbs and aromatic garlic and shallot, they’re brushed with a tangy ketchup glaze that caramelizes beautifully in the oven.

Alongside the meatloaves, we roast carrots and russet potato sticks until tender and golden. A quick thyme gravy, made with beef stock and a touch of butter, brings everything together for a comforting meal that feels like a hug on a plate.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

16 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Russet PotatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry all produce. Mince or grate the garlic. Grate one shallot into a large bowl. Halve, peel and mince the other shallot. Strip the thyme leaves from the stems and roughly chop. Halve the carrots lengthwise. Peel the potatoes and cut them into thin sticks (like French fries).
2. On a baking sheet, toss the carrots with a drizzle of olive oil and arrange on one side. Toss the potato sticks with another drizzle of olive oil and arrange on the other side. Season both with salt and pepper. Roast for 20-25 minutes, until tender and browned.
3. Meanwhile, add the panko, ground beef, half the chopped thyme, the garlic and a few dashes of salt and pepper to the bowl with the grated shallot. Gently combine with your hands, then shape the mixture into four 1-inch-tall mini meatloaves.
4. After the vegetables have roasted for 7-8 minutes, remove the baking sheet from the oven. Toss the vegetables, then place the meatloaves on the same sheet. Brush the tops of the loaves with ketchup. Return the sheet to the oven and continue roasting until the meatloaves are cooked through, about 15-18 minutes more. (If there isn’t enough room, use a second baking sheet.)
5. While the meatloaves roast, melt the butter in a medium pan over medium heat. Add the minced shallot and remaining thyme. Cook, stirring, until softened, 3-4 minutes. Sprinkle the flour into the pan and stir vigorously to combine. Whisk in the beef stock concentrates and 1 cup of water. Bring to a simmer and let bubble until thickened, 3-4 minutes. Season with salt and pepper.
6. Slice the meatloaves crosswise and divide among plates. Arrange the roasted vegetables alongside. Spoon the gravy over the meatloaves and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but the meatloaves may be slightly drier. Add a tablespoon of olive oil or an egg to help bind and moisten the mixture.

Can I prepare the meatloaves ahead of time?

Absolutely. Shape the loaves and refrigerate them up to a day in advance. Add a few extra minutes to the cooking time if starting from cold.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used in place of panko. You may need to adjust the amount slightly to achieve the right texture.