Mini Meatloaves with Creamy Thyme Sauce, Garlic Mashed Potatoes &Amp; Roasted Brussels Sprouts

These mini meatloaves are packed with umami flavor, thanks to shallots and a rich thyme sauce. Served alongside creamy garlic mashed potatoes and crispy roasted Brussels sprouts, this meal is pure comfort food-and it comes together in just 35 minutes.

Perfect for a busy weeknight, this dish delivers big flavor without the fuss. The meatloaves are tender and juicy and the sauce is so good you’ll want to spoon it over everything on your plate.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a pot of salted water to a boil for the potatoes.
2. Peel and dice the potatoes into 1-inch cubes. Add to the boiling water and cook until tender, about 12-15 minutes. Drain and return to the pot.
3. While potatoes cook, trim and halve the Brussels sprouts. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 15-20 minutes, until crispy and browned.
4. Peel and finely dice the shallot. In a bowl, combine ground beef, panko breadcrumbs, garlic powder, half the diced shallot, salt and pepper. Mix gently and shape into 4 mini meatloaves.
5. Heat a skillet over medium-high heat with a little oil. Cook the meatloaves for 2-3 minutes per side, until browned. Remove from skillet and set aside.
6. In the same skillet, add the remaining shallot and cook for 1 minute. Add the beef stock concentrate, 1/2 cup water and fresh thyme leaves. Bring to a simmer, scraping up any browned bits. Stir in sour cream and cook until thickened slightly, about 2 minutes. Season with salt and pepper.
7. Mash the cooked potatoes with a splash of milk (or water), butter and salt until creamy. Stir in a pinch of garlic powder if desired.
8. Serve the meatloaves with the creamy thyme sauce spooned over, alongside the garlic mashed potatoes and roasted Brussels sprouts.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, you can substitute regular breadcrumbs, but panko gives a lighter texture.

Can I make this recipe ahead of time?

You can prepare the meatloaves and sauce up to a day ahead. Reheat gently on the stovetop.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes.