Classic Mini Meatloaves with Roasted Carrots and Potatoes and Thyme Gravy

There’s nothing quite like a homemade meatloaf dinner and these mini versions deliver all the comfort of the classic in a fraction of the time. Juicy ground beef loaves are brushed with a tangy ketchup glaze and baked alongside tender roasted carrots and crispy potato sticks.

Finished with a luscious thyme gravy, this meal is pure nostalgia on a plate. It’s simple enough for a weeknight but special enough to share-just don’t be surprised if everyone asks for seconds.

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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. Halve and peel the shallot; grate one half into a medium bowl and mince the other half. Mince the garlic. Strip thyme leaves from stems and chop roughly. Halve the carrots lengthwise. Peel the 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 a drizzle of olive oil and spread on the other side. Season both with salt and pepper. Roast for 20-25 minutes total, until tender and browned. After 7-8 minutes, remove the sheet to toss the veggies.
3. In the bowl with grated shallot, add ¼ cup panko, ground beef, half the thyme, garlic and a few dashes of salt and pepper. Gently combine with your hands, then shape into two 1-inch-tall mini loaves.
4. After the veggies have roasted 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 oven and continue roasting until meatloaves are cooked through, 15-18 minutes more. (If the sheet is crowded, use a second sheet.)
5. Meanwhile, 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 stock concentrate and ½ cup water. Bring to a simmer and let bubble until thick and saucy, 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. Just be careful not to overcook, as turkey can dry out faster than beef.

Can I make the gravy ahead of time?

Absolutely! Prepare the gravy, let it cool and refrigerate. Reheat gently on the stovetop, adding a splash of water if needed.

What can I serve instead of carrots and potatoes?

Try roasted green beans, broccoli or a simple side salad for a lighter option.