Classic Mini Meatloaves with Roasted Root Veggies and Thyme Gravy

There’s something about a classic meatloaf that feels like a warm hug. These mini meatloaves are just that-tender, juicy and topped with a sweet-tangy ketchup glaze. Paired with roasted carrot halves and crispy potato sticks and drizzled with a fragrant thyme gravy, this dish is pure comfort on a plate.

Whether you’re cooking for family or just treating yourself, this recipe comes together easily. The meatloaves bake right alongside the veggies, so everything is ready at the same time. The gravy, made with shallot, thyme and beef stock, ties it all together beautifully.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tube 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 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. Mince or grate the garlic. Halve and peel the shallot; grate one half into a medium bowl and mince the other half. Strip the thyme leaves from the stems and roughly chop. Halve the carrots lengthwise. Peel the potato and cut into long thin sticks (like French fries).
2. Toss the carrots with a drizzle of olive oil and arrange on one side of a baking sheet. Toss the potato sticks with olive oil and arrange on the other side. Season both with salt and pepper. Roast for 20-25 minutes total, but remove after 7-8 minutes to add the meatloaves.
3. In the bowl with the grated shallot, add the panko, ground beef, half the thyme, the garlic and a generous pinch of salt and pepper. Gently mix with your hands until just combined. Shape into two 1-inch-tall loaves.
4. After the veggies have roasted for 7-8 minutes, remove the sheet from the oven. Toss the veggies, then place the meatloaves on the same sheet. Brush the tops of the loaves with about 1 tablespoon of ketchup. Return to the oven and continue roasting until the meatloaves are cooked through, 15-18 minutes more. (If the sheet is crowded, use a second sheet for the meatloaves.)
5. While the meatloaves and veggies roast, make the gravy: Melt the butter in a medium pan over medium heat. Add the minced shallot and remaining thyme. Cook, stirring, until softened, 3-4 minutes. Sprinkle the flour over the shallot and stir vigorously to combine. Whisk in the beef stock concentrate and 1/2 cup water. Bring to a simmer and let bubble until thickened, 3-4 minutes. Season with salt and pepper.
6. Slice the meatloaves crosswise and divide between plates. Arrange the roasted carrots and potato sticks alongside. Spoon the thyme gravy over the meatloaves and serve immediately.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

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

Can I substitute the panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used in place of panko.

How do I store leftovers?

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