Classic Beef Mini Meatloaves with Roasted Vegetables and Herb Gravy

There’s something about a homemade meatloaf that brings back fond memories of family dinners. These savory mini meatloaves are made with ground beef, seasoned with garlic and shallot and topped with a sweet and tangy ketchup glaze. Served alongside roasted green beans and crispy potato wedges, this meal is hearty and satisfying.

The finishing touch is a rich, herby gravy made from the pan drippings and beef stock. It’s the kind of comfort food that feels like a warm hug. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to become a favorite.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and cut the potatoes into 1/2-inch wedges. Trim the ends off the green beans. Mince the garlic and shallot. Finely chop the parsley.
3. In a large bowl, combine the ground beef, panko breadcrumbs, half of the minced garlic, half of the shallot, half of the parsley, 1 teaspoon salt and a pinch of pepper. Mix gently until just combined. Shape into two oval mini meatloaves and place on the prepared baking sheet.
4. Brush the tops of the meatloaves with ketchup. Arrange the potato wedges and green beans around the meatloaves on the baking sheet. Drizzle the vegetables with olive oil and sprinkle with 1 teaspoon salt and pepper to taste.
5. Roast in the oven for 20-25 minutes or until the meatloaves are cooked through (internal temperature 160°F) and the vegetables are tender and lightly browned.
6. While the meatloaves roast, make the gravy. In a small saucepan, melt the butter over medium heat. Add the remaining shallot and garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for 1 minute. Slowly whisk in 1/2 cup water and the beef stock concentrate. Bring to a simmer, stirring constantly, until thickened, about 2-3 minutes. Stir in the remaining parsley and season with salt and pepper to taste.
7. Serve the meatloaves with the roasted vegetables and drizzle the gravy over the top. Enjoy!
8. Tip: For extra crispy potatoes, flip the wedges halfway through roasting.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute. Just be aware that turkey may cook slightly faster, so check the internal temperature.

Can I make this recipe dairy-free?

Absolutely. Use a dairy-free butter substitute or oil for the gravy and skip the butter entirely or use a plant-based alternative.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.