Mini Meatloaves with Roasted Root Veggies and Thyme Gravy

There’s nothing quite like a homemade meatloaf to bring comfort to the dinner table. These mini meatloaves are made with ground beef, seasoned with garlic and thyme and topped with a glossy ketchup glaze that caramelizes beautifully in the oven.

Alongside, we roast carrots and potato wedges until they’re tender and golden. A quick thyme gravy, made with beef stock and a touch of butter, ties everything together. It’s a complete, satisfying meal that feels like a warm hug.

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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 oven to 450°F with racks in top and middle positions. Wash and dry all produce. Halve and peel the shallot. Grate one half into a medium bowl; mince the other half. Mince the garlic. Strip thyme leaves from stems and roughly chop. Halve carrots lengthwise. Cut potato into ½-inch-thick wedges.
2. On one baking sheet, toss carrots with a drizzle of olive oil. On a separate sheet, toss potato wedges with another drizzle of olive oil. Season both with salt and pepper. Roast carrots on the top rack and potato on the middle rack until browned and tender, 20-25 minutes total (we’ll add more ingredients to the carrot sheet after 7 minutes).
3. Meanwhile, to the bowl with grated shallot, add the ground beef, garlic, half the thyme, panko, salt and pepper. Gently combine, then shape the mixture into two 1-inch-tall mini loaves.
4. After carrots have roasted 7 minutes, remove the carrot sheet from the oven (leave potato roasting). Push carrots to one side of the sheet. Place the meatloaves on the opposite side, then brush the tops with ketchup. Return to the oven and continue roasting until meatloaves are cooked through, 15-18 minutes more.
5. Meanwhile, melt butter in a medium pan over medium heat. Add the minced shallot and remaining thyme. Cook, stirring, until softened, 3-4 minutes. Sprinkle flour into the pan and stir vigorously. Whisk in the beef stock concentrate and ½ cup water. Bring to a simmer and let bubble until thickened, 3-4 minutes. Season with salt and pepper.
6. Slice meatloaves crosswise. Divide meatloaves and roasted veggies between plates. Spoon gravy over meatloaves and serve.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground turkey or chicken can be substituted, but note that the cooking time may vary slightly.

Can I make the gravy ahead of time?

Absolutely! Prepare the gravy and reheat gently before serving, adding a splash of water if it thickens too much.

What can I serve instead of potato wedges?

Mashed potatoes, rice or crusty bread are great alternatives to soak up the gravy.