Classic Mini Meatloaves with Roasted Potatoes, Green Beans &Amp; Thyme Gravy

There’s something about a classic meatloaf that feels like a warm hug. These mini meatloaves are just like Mom used to make-tender, juicy and topped with a sweet and tangy ketchup glaze. Paired with roasted potatoes and green beans and finished with a fragrant thyme gravy, this meal is pure comfort on a plate.

Best of all, it comes together in under an hour with simple ingredients. Whether you’re cooking for family or just craving a nostalgic dinner, these mini meatloaves are sure to hit the spot.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView 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

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cut potatoes into 1/2-inch wedges. Trim green beans. Mince garlic and shallot. Pick thyme leaves from stems.
3. Toss potatoes and green beans with a drizzle of oil, salt and pepper. Spread on one side of the baking sheet. Roast for 20 minutes.
4. In a bowl, combine ground beef, panko, half the minced shallot, half the garlic, salt and pepper. Form into two mini loaves. Place on the other side of the baking sheet. Brush tops with ketchup.
5. Roast everything together for 15 minutes or until meatloaves are cooked through and vegetables are tender.
6. While roasting, make the gravy: In a small saucepan, heat a drizzle of oil over medium heat. Cook remaining shallot and garlic for 1 minute. Whisk in flour and cook 1 minute more. Slowly whisk in 1/2 cup water and beef stock concentrate. Add thyme leaves. Simmer until thickened, about 2-3 minutes. Season with salt and pepper.
7. Serve meatloaves with roasted potatoes and green beans. Drizzle gravy over meatloaves.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but the meatloaves may be slightly less moist. Add a tablespoon of olive oil to the mixture to keep them juicy.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I freeze the meatloaves?

Yes, freeze the cooked meatloaves (without gravy) for up to 2 months. Thaw in the fridge overnight and reheat in the oven.