Mini Meatloaves with Roasted Root Veggies and Thyme Gravy

There’s something special about a classic meatloaf dinner-it’s hearty, satisfying and brings a sense of home. These mini meatloaves capture all that comfort in individual portions, making them perfect for a cozy weeknight meal. Paired with roasted carrots and potato sticks and drizzled with a fragrant thyme gravy, this dish is pure nostalgia on a plate.

The secret to these loaves is a simple ketchup glaze that caramelizes as they bake, adding a touch of sweetness. The gravy, made with shallot and fresh thyme, ties everything together. Serve it up and watch it disappear-no one will guess it’s from your own kitchen.

Log in to save recipes and build weekly shopping lists.

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 (232°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; mince the other half and set aside. Mince the garlic. Strip the thyme leaves from the stems and roughly chop. Halve the carrots lengthwise. Peel the potato, then 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 on the other side. Season both with salt and pepper. Roast in the oven until tender and browned, 20-25 minutes total (you’ll add more ingredients to the sheet after 7 minutes).
3. In the bowl with the grated shallot, add ¼ cup panko breadcrumbs, ground beef, garlic, half the chopped thyme and a few dashes of salt and pepper. Gently combine with your hands, then shape the mixture 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 1 tablespoon ketchup. Return the sheet to the oven and continue roasting until the meatloaves are cooked through, 15-18 minutes more. (If the sheet is crowded, you can use a second baking sheet.)
5. While the meatloaves roast, melt ½ tablespoon butter in a medium pan over medium heat. Add the minced shallot and remaining thyme. Cook, stirring, until softened, 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 the gravy thickens, 3-4 minutes. Season with salt and pepper.
6. Slice the meatloaves crosswise and divide between plates. Add the roasted vegetables to the side. Spoon the thyme gravy over the meatloaves and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but note that it may be leaner, so the meatloaves could be slightly less moist. You might add a tablespoon of olive oil or an egg to help bind.

Can I prepare these meatloaves ahead of time?

Absolutely. Shape the meatloaves and refrigerate them (unbaked) for up to 24 hours. When ready to cook, add them to the sheet with the vegetables and bake as directed.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers work as substitutes. Gluten-free breadcrumbs are also fine if needed.