Classic Mini Meatloaves with Roasted Potatoes, Broccoli &Amp; Herb Gravy

There’s something about a classic meatloaf that feels like a warm hug from the kitchen. This recipe takes all the comforting flavors of a traditional meatloaf dinner and scales it down into perfectly portioned mini loaves. They’re brushed with a sweet and tangy ketchup glaze, then served alongside tender roasted potatoes and crisp broccoli. A rich, herby gravy ties it all together, making every bite feel like a special occasion.

Whether you’re cooking for a weeknight dinner or a cozy Sunday meal, these mini meatloaves are simple to prepare and sure to satisfy. The combination of juicy beef, savory gravy and roasted vegetables is a timeless trio that never goes out of style. Plus, the leftovers (if there are any!) make a fantastic lunch the next day.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Cut the potatoes into 1/2-inch cubes. Toss them on one side of the prepared baking sheet with 1 teaspoon olive oil, a pinch of salt and pepper. Roast for 10 minutes.
3. Meanwhile, cut the broccoli into small florets. Peel and mince the garlic. Finely chop the parsley. Peel and finely dice the shallot.
4. In a large bowl, combine the ground beef, panko breadcrumbs, half of the minced garlic, half of the diced shallot, half of the chopped parsley, 1 teaspoon salt and a few grinds of pepper. Mix gently until just combined. Shape the mixture into 2 oval mini meatloaves.
5. After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Push the potatoes to one side and place the mini meatloaves on the other side. Brush the tops of the meatloaves with the ketchup. Return the sheet to the oven and roast for 10 minutes.
6. After 10 minutes, add the broccoli florets to the baking sheet (toss them with a drizzle of olive oil and a pinch of salt). Continue roasting for another 10-12 minutes, until the meatloaves are cooked through (internal temperature of 160°F) and the vegetables are tender.
7. While the meatloaves and vegetables roast, make the gravy. In a small saucepan, melt the butter over medium heat. Add the remaining diced shallot and cook for 1 minute until softened. Whisk in the flour and cook for 1 minute. Gradually whisk in 3/4 cup water and the beef stock concentrate. Bring to a simmer, stirring constantly, until thickened, about 2-3 minutes. Stir in the remaining minced garlic and chopped parsley. Season with salt and pepper to taste.
8. Serve the mini meatloaves with the roasted potatoes and broccoli. Drizzle the gravy over the meatloaves and vegetables. Enjoy!

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be aware that turkey is leaner, so the meatloaves may be slightly less moist. You can add a tablespoon of olive oil to the mixture to help.

How do I store leftovers?

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

Can I make the meatloaves ahead of time?

Absolutely! You can shape the meatloaves and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the cooking time if baking straight from the fridge.