Homestyle Meatloaf with Shallot Gravy and Roasted Root Vegetables

This homestyle meatloaf brings back all the cozy memories of a home-cooked meal, but with a sophisticated twist. Infused with mild shallot and earthy thyme, the meatloaf is tender and packed with flavor. It’s the perfect centerpiece for a comforting dinner.

No meatloaf is complete without a generous blanket of gravy and this shallot gravy is silky, savory and simply irresistible. Paired with caramelized baby carrots and crispy potato sticks, every bite is a delightful mix of textures and tastes. Get ready for a dish that feels like a warm hug.

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Ingredients

12 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit PotatoView ingredient guideLike ingredientDislike ingredient

1 bunch Baby CarrotsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 sprig ThymeView ingredient guideLike ingredientDislike ingredient

1 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Mince or grate the garlic and finely chop the shallot. Strip the thyme leaves from the sprig and chop roughly. Halve the baby carrots lengthwise. Peel the potato and cut it into 1/2-inch matchsticks (like French fries). In a small bowl, combine the panko breadcrumbs with 2 tablespoons of water and set aside.
2. On a baking sheet, toss the carrots and potato separately with 1 tablespoon olive oil and season with salt and pepper. Roast for 15-20 minutes, tossing halfway through, until golden brown and tender.
3. In a medium bowl, mix the ground beef, panko mixture, garlic, half of the chopped shallot, half of the thyme and a generous pinch of salt (about 1/2 teaspoon kosher salt) and pepper. Pack the mixture into a loaf pan and spread 1 tablespoon ketchup on top. Bake for 15-20 minutes, until cooked through.
4. While the meatloaf bakes, melt 2 tablespoons butter in a medium pan over medium heat. Add the remaining shallot and cook, stirring, for 3-4 minutes until softened. Sprinkle the flour into the pan and whisk constantly to combine. Whisk in the stock concentrate, 1/2 cup water and the remaining thyme. Simmer for 2-3 minutes until thickened. Season with salt and pepper to taste.
5. Slice the meatloaf and serve with the roasted carrots and potato. Spoon the shallot gravy generously over the meatloaf. Enjoy!

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but the meatloaf may be leaner. Add a tablespoon of olive oil to the mixture for moisture.

How do I store leftovers?

Store leftover meatloaf and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make the gravy without stock concentrate?

Yes, substitute with 1/2 cup of low-sodium beef or vegetable broth and adjust seasoning.