Classic Mini Meatloaves with Roasted Potato Wedges and Green Beans

There’s something timeless about a well-made meatloaf and this recipe captures all the comforting flavors you remember. Juicy mini loaves are seasoned with garlic and parsley, then brushed with a sweet ketchup glaze that caramelizes as they bake. Paired with crispy potato wedges and fresh green beans, it’s a complete meal that feels like home.

The real star might be the quick herby gravy, made with beef stock and a touch of butter, that ties everything together. Whether you’re cooking for a weeknight dinner or a special Sunday meal, these mini meatloaves deliver big on taste with minimal fuss.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Halve and peel shallot. Grate one half on the largest holes of a box grater; place in a large bowl. Mince remaining shallot. Peel and mince garlic. Roughly chop parsley.
2. Toss potatoes on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, to bowl with grated shallot, add beef, garlic, panko, half the parsley, salt (about 3/4 tsp for 2 servings, 1 1/2 tsp for 4) and pepper. Gently combine, then form into two 1-inch-tall loaves (four loaves for 4). Place on one side of a second baking sheet. Brush tops of meatloaves with half the ketchup (all for 4). Bake on middle rack for 5 minutes (you’ll add the green beans then).
4. Trim green beans if necessary. Once meatloaves have baked 5 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt and pepper. Return to middle rack until green beans are tender and meatloaves are cooked through, 12-15 minutes more.
5. Meanwhile, melt 1/2 TBSP butter (1 TBSP for 4 servings) in a medium pan over medium heat. Add minced shallot; cook, stirring, until softened, 3-4 minutes. Sprinkle with flour; whisk vigorously to combine. Stir in stock concentrate and 1/2 cup water (1 cup for 4). Bring to a simmer and cook until thickened and saucy, 3-4 minutes. Stir in remaining parsley; season with salt and pepper.
6. Slice meatloaves crosswise. Divide meatloaves, potato wedges and green beans between plates. Spoon gravy over meatloaves and serve. Ground beef is fully cooked when internal temperature reaches 160°F.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but note that it may be leaner, so add a tablespoon of olive oil or an egg to keep the meatloaves moist.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to restore crispness.

Can I make the gravy ahead?

Yes, the gravy can be made up to 2 days in advance. Reheat gently on the stovetop, adding a splash of water if it thickens too much.