Classic Meatloaf with Roasted Root Vegetables and Thyme Gravy

There’s nothing quite like a homemade meatloaf to bring comfort to the dinner table. This recipe takes a traditional approach, featuring individual beef loaves glazed with ketchup and baked until perfectly juicy. Served with roasted carrots and potato sticks, every bite is hearty and satisfying.

The finishing touch is a luscious thyme gravy, made from the pan drippings and fresh herbs, that ties everything together. Whether you’re cooking for family or just craving a nostalgic meal, this dish delivers all the warmth and flavor of a classic home-cooked dinner.

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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 the garlic. Halve the shallot; peel one half and grate it into a medium bowl, then mince the other half. Strip the thyme leaves from the stems and chop roughly; discard stems. Halve the carrots lengthwise. Peel the potato and cut into thin sticks (like French fries).
2. Toss the carrots with a drizzle of olive oil and spread on one side of a baking sheet. Toss the potato sticks with a drizzle of olive oil and spread on the other side. Season both with salt and pepper. Roast until tender and browned, 20-25 minutes total (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 (about ¾ teaspoon kosher salt). Gently combine with your hands, then shape into two 1-inch-tall loaves.
4. After the vegetables have roasted for 7-8 minutes, remove the sheet from the oven. Toss the vegetables. Place the meatloaves on the same sheet (if crowded, use a second sheet). Brush the tops of the loaves with 1 tablespoon ketchup. Return to the oven and continue roasting until the meatloaves are cooked through, 15-18 minutes more.
5. While the meatloaves roast, 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 the flour into the pan and stir vigorously to combine. 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. Arrange the roasted vegetables alongside. Spoon the thyme gravy over the meatloaves and serve immediately.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey can be substituted, but the meatloaf may be less moist. Consider adding a tablespoon of olive oil or an extra egg to help bind.

Can I make the gravy ahead of time?

Yes, the gravy can be made a day ahead and reheated gently. Add a splash of water if it thickens too much.

What can I serve instead of roasted root vegetables?

Mashed potatoes, steamed green beans or a simple salad would all pair nicely with this meatloaf.