Classic Mini Meatloaves with Roasted Carrots and Potatoes and Thyme Gravy

There’s nothing quite like a homemade meatloaf and these mini versions are just as satisfying as the classic. Juicy ground beef loaves are topped with a tangy ketchup glaze and baked alongside tender roasted carrots and potato wedges. A simple thyme gravy ties everything together, adding a savory, herbaceous finish.

This recipe is all about big flavor with minimal fuss. The vegetables roast in the oven while you mix and shape the meatloaves and the gravy comes together on the stovetop in minutes. It’s a complete meal that feels like a warm hug-perfect for a weeknight dinner or a cozy Sunday supper.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

8 ounce Baby CarrotsView 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

2 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 the oven to 425°F (220°C). Wash and dry all produce. Halve and peel the shallot. Grate one half on the large holes of a box grater into a medium bowl. Mince the remaining shallot half and set aside. Mince the garlic. Strip the thyme leaves from the stems and chop them; discard the stems. Halve the baby carrots lengthwise. Cut the russet potato into ½-inch-thick wedges.
2. On a baking sheet, toss the carrots with a drizzle of olive oil, salt and pepper. On a separate baking sheet, toss the potato wedges with a drizzle of olive oil, salt and pepper. Roast both sheets, swapping their positions halfway through, until the vegetables are browned and tender, 25-30 minutes total. (After 7 minutes, you’ll add the meatloaves to the potato sheet.)
3. Meanwhile, to the bowl with the grated shallot, add the ground beef, minced garlic, panko breadcrumbs, half of the chopped thyme, ¾ teaspoon salt (1½ teaspoons for 4 servings) and a few grinds of pepper. Gently combine with your hands, then shape the mixture into two 1-inch-tall mini loaves (four loaves for 4 servings).
4. After the potato has roasted for 7 minutes, remove that baking sheet from the oven (leave the carrots roasting). Push the potato wedges to one side of the sheet. Place the meatloaves on the empty side. Brush the tops of the loaves with half of the ketchup (use all the ketchup for 4 servings). Return the sheet to the oven and continue roasting until the meatloaves are cooked through and the potato is tender, 15-18 minutes more.
5. While the meatloaves and vegetables roast, make the gravy. In a medium pan over medium heat, melt the butter. Add the minced shallot and the remaining chopped thyme. Cook, stirring, until the shallot is softened, 3-4 minutes. Sprinkle the flour over the shallot and stir vigorously for about 30 seconds. Whisk in the beef stock concentrate and ½ cup water (1 cup for 4 servings). Bring to a simmer and cook, whisking occasionally, until the gravy thickens, 3-4 minutes. Season with salt and pepper to taste.
6. Slice the meatloaves crosswise. Divide the meatloaves, roasted carrots and potato wedges among plates. Spoon the thyme gravy over the meatloaves and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure not to overcook it, as turkey can dry out more quickly than beef.

Can I prepare the meatloaves ahead of time?

Absolutely! Shape the loaves and refrigerate them up to a day in advance. Add a few extra minutes to the baking time if they go into the oven cold.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers work fine. For a gluten-free option, use gluten-free breadcrumbs or rolled oats.