Homestyle Mini Meatloaves with Roasted Root Veggies and Thyme Gravy

There’s nothing quite like a classic meatloaf dinner and these mini meatloaves deliver all the comfort of the original in a fraction of the time. Paired with tender roasted carrots and crispy potato sticks and finished with a luscious thyme gravy, this meal is sure to become a family favorite.

The secret to these perfectly seasoned loaves is a blend of garlic, shallot and fresh thyme, with a tangy ketchup glaze that caramelizes in the oven. Serve them up with the roasted veggies and a generous drizzle of gravy for a hearty, satisfying supper.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce ThymeView ingredient guideLike ingredientDislike ingredient

16 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Russet PotatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C). Wash and dry all produce. Mince or grate the garlic. Grate one shallot into a large bowl. Halve, peel and mince the other shallot. Strip the thyme leaves from the stems and roughly chop the leaves. Halve the carrots lengthwise. Peel the potatoes and cut them into thin sticks, like French fries.
2. Toss the carrots with a drizzle of olive oil and arrange them on one side of a baking sheet. Toss the potato sticks with another drizzle of olive oil and arrange them on the other side. Season both with salt and pepper. Roast for 20-25 minutes, until tender and browned. After 7-8 minutes, remove the sheet from the oven to add the meatloaves.
3. In the large bowl with the grated shallot, add the panko, ground beef, half the chopped thyme, the garlic and a generous pinch of salt and pepper (about ¾ teaspoon kosher salt). Gently combine with your hands, then shape the mixture into four 1-inch-tall mini 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 ketchup. Return the sheet to the oven and continue roasting until the meatloaves are cooked through, about 15-18 minutes more. If there isn’t enough room, use a second baking sheet.
5. While the meatloaves roast, melt the butter in a medium pan over medium heat. Add the minced shallot and the remaining thyme. Cook, stirring, until softened, about 3-4 minutes. Sprinkle the flour into the pan and stir vigorously to combine. Whisk in the beef stock concentrates and 1 cup of water. Bring to a simmer and let bubble until thickened and saucy, 3-4 minutes. Season with salt and pepper to taste.
6. Slice the meatloaves crosswise and divide them among plates. Arrange the roasted carrots and potatoes alongside. 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 sure to cook the loaves to an internal temperature of 165°F.

Can I make the gravy ahead of time?

Absolutely. Prepare the gravy, let it cool and store it in the fridge for up to 2 days. Reheat gently before serving.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used in place of panko. You may need to adjust the amount slightly.