Classic Beef Meatloaf with Roasted Root Veggies and Thyme Gravy

There’s nothing quite like a homemade meatloaf to bring comfort to the dinner table. This recipe features tender mini beef loaves brushed with a sweet and tangy ketchup glaze, paired with roasted carrots and potato sticks that turn perfectly crispy on the edges. The finishing touch is a savory thyme gravy that ties everything together.

Whether you’re cooking for family or just craving a hearty meal, this dish is simple to prepare and full of classic flavors. The meatloaf stays moist thanks to panko breadcrumbs and a gentle hand, while the roasted veggies add a natural sweetness that complements the savory gravy.

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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

1 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. Preheat oven to 450°F. Wash and dry all produce. Mince or grate garlic. Halve and peel shallot; grate one half into a medium bowl and mince the other half separately. Strip thyme leaves from stems and chop roughly; discard stems. Halve carrots lengthwise. Peel potato and cut into thin sticks (like French fries).
2. Toss carrots with a drizzle of olive oil and spread on one side of a baking sheet. Toss potato sticks with olive oil and spread on the other side. Season both with salt and pepper. Roast for 20-25 minutes total, but note that you’ll add meatloaves partway through.
3. In the bowl with grated shallot, combine panko, ground beef, half the thyme, garlic and a few dashes of salt and pepper. Gently mix with your hands, then shape into two 1-inch-tall 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 with 1 tablespoon ketchup. Return to the oven and continue roasting until the meatloaves are cooked through, about 15-18 minutes more. (If the sheet is crowded, use a second sheet.)
5. While the meatloaves roast, melt ½ tablespoon 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. Whisk in the beef stock concentrate and ½ cup 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 between plates. Add the roasted veggies on 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 meatloaf may be slightly less moist. Consider adding a tablespoon of olive oil to the mixture.

Can I substitute the panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used in place of panko. You may need to adjust the amount slightly to achieve the right texture.

How do I store leftovers?

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