Ketchup-Glazed Mini Meatloaves with Roasted Potatoes, Broccoli and Parsley Gravy

These ketchup-glazed mini meatloaves deliver all the comfort of a classic beef dinner in individual portions that cook right on a baking sheet.

Potato wedges roast until browned, broccoli gets tender at the edges and a quick onion-parsley gravy ties everything together for a hearty, familiar plate.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 slice White BreadView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to seasonView ingredient guideLike ingredientDislike ingredient

Pepper, to seasonView ingredient guideLike ingredientDislike ingredient

Instructions

1. Set oven racks in the top and middle positions and preheat the oven to 425°F. Wash and dry the produce.
2. Cut the potatoes into 1/2-inch-thick wedges. Peel and mince the garlic. Halve, peel and mince half the onion. Roughly chop the parsley. If the broccoli florets are large, cut them into bite-size pieces.
3. Place the potato wedges on a baking sheet. Toss with a drizzle of cooking oil, salt and pepper, then spread them out in an even layer. Roast on the top rack until browned and tender, 20 to 25 minutes.
4. While the potatoes roast, place the white bread in a large bowl with 2 tablespoons water. Break it up with your hands until it forms a soft paste.
5. Add the ground beef, minced garlic, half the minced onion, half the parsley, 3/4 teaspoon salt and pepper to the bowl with the bread paste. Gently mix just until combined.
6. Shape the beef mixture into two 1-inch-tall mini loaves. Arrange them on one side of a second baking sheet. Brush the tops with half the ketchup.
7. Place the broccoli on the other side of the baking sheet with the meatloaves. Toss the broccoli with a drizzle of cooking oil, salt and pepper.
8. Roast the meatloaves and broccoli on the middle rack until the broccoli is tender and the meatloaves are cooked through, 15 to 20 minutes. If the broccoli is done before the meatloaves, remove it from the sheet and continue roasting the meatloaves. Ground beef should reach an internal temperature of 160°F.
9. Meanwhile, melt the butter in a medium pan over medium heat. Add the remaining minced onion and cook, stirring, until softened, 3 to 4 minutes.
10. Sprinkle the flour over the onion and stir vigorously to combine. Whisk in the beef stock concentrate and 1/2 cup water. Bring to a simmer and cook until thickened into a sauce, 3 to 4 minutes.
11. Stir the remaining parsley into the gravy. Season with salt and pepper to taste.
12. Slice the mini meatloaves crosswise. Divide the meatloaf slices, roasted potato wedges and broccoli between plates. Spoon the parsley gravy over the meatloaves and serve.

Recipe Tips

FAQ

What temperature should the mini meatloaves reach?

Ground beef is fully cooked when the center of the meatloaves reaches 160°F on an instant-read thermometer.

Why is bread mixed with water for the meatloaf?

The soaked bread forms a soft paste that helps bind the beef mixture and keeps the mini loaves tender.

Can the broccoli and meatloaves roast on the same pan?

Yes. Arrange the meatloaves on one side of the baking sheet and the seasoned broccoli on the other side.

How much onion should I use for two servings?

Use half of a yellow onion for two servings. Half of the minced onion goes into the meatloaf mixture and the rest is cooked into the gravy.