Classic Mini Meatloaves with Roasted Carrots and Potatoes and Thyme Gravy

There’s nothing quite like a homemade meatloaf to bring comfort to the dinner table. These mini meatloaves are packed with flavor, thanks to a blend of ground beef, panko breadcrumbs, garlic and shallot. Topped with a glossy ketchup glaze and served alongside tender roasted carrots and potato fries, they make a complete meal that feels both nostalgic and satisfying.

The finishing touch is a luscious thyme gravy made from the pan drippings, beef stock and fresh thyme. It ties everything together beautifully. Whether you’re cooking for family or just craving a classic, this recipe delivers all the warmth of a home-cooked favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce ThymeView ingredient guideLike ingredientDislike ingredient

16 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

SaltView 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 using a box grater 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 long, thin sticks (like French fries).
2. Toss the carrots with a drizzle of olive oil and arrange them on one side of a baking sheet. Toss the potatoes 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. (You’ll add the meatloaves to the sheet partway through.)
3. In the bowl with the grated shallot, add the panko, ground beef, half the chopped thyme, the garlic and a few dashes of salt and pepper. Gently combine with your hands, then shape the mixture into four 1-inch-tall mini loaves.
4. After the veggies have roasted for 7-8 minutes, remove the sheet from the oven. Toss the veggies, 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 and veggies roast, melt 1 tablespoon of butter in a medium pan over medium heat. Add the minced shallot and the remaining thyme. Cook, tossing, 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 thick and saucy, 3-4 minutes. Season with salt and pepper.
6. Slice the meatloaves crosswise and divide them among plates. Add the roasted carrots and potatoes to the side. 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 less juicy. Add a tablespoon of olive oil to the mixture to keep them moist.

How do I store leftovers?

Store leftover meatloaves and veggies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or microwave.

Can I make the gravy ahead of time?

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