Mini Meatloaves with Roasted Root Veggies and Thyme Gravy

There’s something about a classic meatloaf that brings back memories of home-cooked meals. These mini meatloaves capture that same comforting flavor, with a sweet and tangy ketchup glaze that caramelizes as they bake. Paired with roasted root vegetables-tender carrots and crispy potato sticks-and finished with a savory thyme gravy, this dish is a complete, satisfying dinner.

The best part? Everything comes together on one sheet pan, making cleanup a breeze. The meatloaves are seasoned with garlic, shallot and fresh thyme, then baked alongside the veggies until perfectly cooked. A quick stovetop gravy made from the pan drippings and beef stock adds the final touch. Serve it up and watch it disappear.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit 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 KetchupView 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 the oven to 450°F (230°C) and adjust a rack to the middle position. Wash and dry all produce. Halve and peel the shallot; grate one half into a medium bowl and mince the other half. Mince the garlic. Strip the thyme leaves from the stems and roughly chop. Halve the carrots lengthwise. Peel the potato and cut into thin sticks (like French fries).
2. Toss the carrots with a drizzle of olive oil and spread them on one side of a baking sheet. Toss the potato sticks with another drizzle of olive oil and spread them on the other side. Season both with salt and pepper. Roast for 20-25 minutes total, but after 7 minutes remove the sheet to add the meatloaves.
3. In the bowl with the grated shallot, add the panko, ground beef, garlic, half the chopped thyme, salt and pepper (about ¾ teaspoon kosher salt). Gently combine with your hands, then shape into two 1-inch-tall loaves.
4. After the vegetables have roasted for 7 minutes, remove the baking sheet from the oven. Toss the vegetables. Place the meatloaves on the same sheet, then brush the tops with the ketchup. Return the sheet to the oven and continue roasting until the meatloaves are cooked through, about 15-18 minutes more. If the sheet is crowded, use a second baking sheet.
5. While the meatloaves and vegetables roast, melt the butter in a medium pan over medium heat. Add the minced shallot and 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 concentrate and ½ cup water. Bring to a simmer and let bubble until thickened, about 3-4 minutes. Season with salt and pepper.
6. Slice the meatloaves crosswise and divide between plates. Add the roasted vegetables 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 as a substitute. Just be sure to cook the meatloaves to an internal temperature of 165°F (74°C).

Can I prepare the meatloaves ahead of time?

Absolutely. You can shape the meatloaves up to a day in advance and refrigerate them. Add a few extra minutes to the baking time if cooking from cold.

What can I use instead of panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used in place of panko. The texture may be slightly different but the meatloaf will still hold together.