Classic Beef Meatloaf with Roasted Potatoes, Broccoli and Herb Gravy

There’s nothing quite like a homemade meatloaf to bring comfort to the dinner table. This recipe delivers all the nostalgic flavors you love, with juicy beef mini loaves glazed with ketchup, served alongside crispy roasted potatoes and tender broccoli. A simple herb gravy ties everything together for a satisfying meal.

Perfect for a weeknight dinner, this dish comes together easily with basic ingredients. The meatloaves are baked on a sheet pan with the broccoli, making cleanup a breeze. Serve with the rich gravy and enjoy a classic family favorite.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and mince half the onion (use whole onion for 4 servings). Peel and mince garlic. Roughly chop parsley. Cut broccoli florets into bite-size pieces if needed.
2. On a baking sheet, toss potatoes with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, in a large bowl, combine ground beef, garlic, panko, half the minced onion, half the parsley, salt (about ¾ tsp) and pepper. Gently mix, then shape into two 1-inch-tall loaves (four loaves for 4 servings). Place on one side of a second baking sheet. Brush tops with half the ketchup (use all for 4 servings).
4. Toss broccoli on the opposite side of the same sheet with a drizzle of oil, salt and pepper. Roast on middle rack until broccoli is tender and meatloaves are cooked through, 15-20 minutes. If broccoli finishes first, remove it and continue roasting meatloaves.
5. Meanwhile, melt ½ tablespoon butter (1 tablespoon for 4 servings) in a medium pan over medium heat. Add remaining minced onion; cook, stirring, until softened, 3-4 minutes. Sprinkle with flour; stir vigorously. Whisk in stock concentrate and ½ cup water (1 cup for 4 servings). Bring to a simmer; cook until thickened, 3-4 minutes. Stir in remaining parsley; season with salt and pepper.
6. Slice meatloaves crosswise. Divide meatloaves, potato wedges and broccoli among plates. Spoon gravy over meatloaves and serve.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground turkey or chicken can be substituted, but note that the cooking time may vary slightly.

Can I prepare the meatloaves in advance?

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

What can I use instead of panko breadcrumbs?

Regular breadcrumbs or crushed crackers work well as a substitute.