Mini Meatloaves with Roasted Carrots and Potatoes and Thyme Gravy

There’s nothing quite like a classic meatloaf dinner and these mini meatloaves deliver all the comfort in a perfectly portioned size. Paired with roasted carrots and potatoes and a rich thyme gravy, this meal is pure nostalgia on a plate.

The secret to these tender loaves is a gentle hand when mixing the beef with panko, garlic and shallot. A quick brush of ketchup before roasting creates a glossy, slightly caramelized top. The gravy, made with beef stock and fresh thyme, ties everything together beautifully.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

8 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Russet PotatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry all produce. Halve and peel the shallot. Grate one half into a medium bowl; mince the other half. Mince the garlic. Strip thyme leaves from stems and roughly chop. Halve carrots lengthwise. Cut potato into ½-inch-thick wedges.
2. Toss carrots on one baking sheet with a drizzle of olive oil, salt and pepper. Toss potato wedges on a separate baking sheet with a drizzle of olive oil, salt and pepper. Roast, flipping halfway through, until browned and tender, 25-30 minutes total. (After 7 minutes, you’ll add more ingredients to the potato sheet.)
3. Meanwhile, to the bowl with grated shallot, add the ground beef, garlic, panko, half the chopped thyme, salt and pepper (about ¾ tsp kosher salt for 2 servings). Gently combine, then shape into two 1-inch-tall loaves.
4. After the potato has roasted for 7 minutes, remove the sheet from the oven (leave carrots roasting). Push potato to one side of the sheet. Place the meatloaves on the opposite side, then brush the tops with half the ketchup. Return to the oven and continue roasting until the meatloaves are cooked through, 15-18 minutes more.
5. Meanwhile, 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 in the flour and stir vigorously to combine. Whisk in the beef stock concentrate and ½ cup water. Bring to a simmer and let bubble until thickened and saucy, 3-4 minutes. Season with salt and pepper.
6. Slice the meatloaves crosswise. Divide meatloaves and roasted vegetables between plates. Spoon the gravy over the meatloaves and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be careful not to overcook, as turkey can dry out more quickly than beef.

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 roasting time if cooking straight from the fridge.

What can I serve instead of roasted carrots and potatoes?

Mashed potatoes, steamed green beans or a simple side salad would all be delicious alternatives.