Classic Mini Meatloaves with Roasted Carrots and Potatoes and Thyme Gravy

There’s something about a classic meatloaf that feels like a warm hug. These mini meatloaves are just like the ones Mom used to make-tender, juicy and topped with a sweet and tangy ketchup glaze. Paired with roasted carrots and crispy potato sticks and finished with a rich thyme gravy, this meal is pure comfort on a plate.

Whether you’re cooking for your family or just craving a nostalgic dinner, this recipe is simple to put together and sure to satisfy. The best part? It all comes together on one baking sheet, making cleanup a breeze. Serve it up and watch everyone come back for seconds.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your 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 them. Halve the carrots lengthwise. Peel the potatoes and cut them into long, thin sticks (like French fries).
2. On a baking sheet, toss the carrots with a drizzle of olive oil and arrange them on one side. Toss the potato sticks with olive oil and arrange them on the other side. Season both with salt and pepper. Roast for 20-25 minutes total, until tender and browned.
3. In the large bowl with the grated shallot, add the panko breadcrumbs, ground beef, half of the chopped thyme, the garlic and a generous pinch of salt and pepper (about ¾ teaspoon kosher salt). Gently mix with your hands until just combined. Shape the mixture into four 1-inch-tall mini loaves.
4. After the vegetables have roasted for 7-8 minutes, remove the baking sheet from the oven. Give the veggies a toss. Place the meatloaves on the same sheet, then brush the tops 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 and veggies roast, make the gravy. In a medium pan over medium heat, melt 1 tablespoon of butter. Add the minced shallot and the remaining thyme. Cook, stirring, until softened, about 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 them among plates. Arrange the roasted vegetables alongside. Spoon the thyme gravy over the meatloaves and serve immediately.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but the meatloaves may be slightly less juicy. Consider adding a tablespoon of olive oil or an extra egg to keep them moist.

How do I store leftovers?

Store leftover meatloaves and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make the gravy without flour?

For a gluten-free option, you can substitute the flour with cornstarch. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then whisk it into the simmering gravy.