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

These mini meatloaves are the ultimate umami-packed comfort food. Infused with shallot and garlic, each tender loaf is draped in a supremely savory thyme cream sauce that you’ll want to put on everything. Served alongside crispy roasted Brussels sprouts and velvety garlic mashed potatoes, this complete meal comes together in just 35 minutes.

Perfect for a busy weeknight, this recipe uses simple ingredients to create a restaurant-quality dinner at home. The creamy sauce, made with sour cream and beef demi-glace, elevates the meatloaves to new heights. Get ready for a dish that’s sure to become a family favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.025 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Halve and peel shallot; thinly slice one half and mince the remaining. Trim and halve Brussels sprouts lengthwise. Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
2. While potatoes cook, in a large bowl, combine ground beef, panko, minced shallot, half the garlic powder (you’ll use the rest later) and 1 TBSP water (2 TBSP for 4 servings); season generously with salt and pepper. Form mixture into two 1-inch-tall loaves (four loaves for 4).
3. Place meatloaves on one side of a lightly oiled baking sheet. TIP: Line sheet with foil first for easier cleanup. Toss Brussels sprouts on empty side with a drizzle of oil; season generously with salt and pepper. Roast on top rack until meatloaves are cooked through and Brussels sprouts are browned and tender, 15-20 minutes. (For 4 servings, use 2 baking sheets; roast meatloaves on middle rack and Brussels sprouts on top rack.) TIP: If Brussels sprouts finish first, remove from sheet and continue roasting meatloaves.
4. While everything roasts, strip thyme leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4 servings). Heat a drizzle of oil in a medium pan over medium-high heat. Add chopped thyme and sliced shallot; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. Stir in demi-glace and ¼ cup water (⅓ cup for 4). Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes. Turn off heat. Stir in half the sour cream (you’ll use the rest in the next step) and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
5. Heat pot with drained potatoes over low heat; add remaining sour cream, remaining garlic powder and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6. If necessary, reheat pan with sauce over low heat; stir until warmed through. Divide meatloaves, mashed potatoes and Brussels sprouts between plates. Spoon sauce over meatloaves and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey can be substituted for ground beef. Keep in mind that turkey may be leaner, so the meatloaves might be slightly less moist. You can add an extra tablespoon of water or a little oil to the mixture.

Can I make the meatloaves ahead of time?

You can prepare the meatloaf mixture and form the loaves up to a day in advance. Store them covered in the refrigerator. When ready to cook, add a few extra minutes to the roasting time if needed.

What can I use instead of Brussels sprouts?

Green beans or asparagus would work well as a substitute. Adjust roasting time as needed since they cook faster than Brussels sprouts.