Mini Meatloaves with Roasted Root Veggies and Thyme Gravy

There’s something about a classic meatloaf that feels like a warm hug. These mini meatloaves are brushed with a tangy ketchup glaze, baked until perfectly juicy and served alongside tender roasted carrots and crispy potato sticks. A fragrant thyme gravy brings everything together, making this a meal that feels both nostalgic and special.

Whether you’re cooking for a weeknight dinner or a cozy Sunday supper, this recipe is simple enough for any home cook. The best part? The vegetables roast on the same pan as the meatloaves, so cleanup is a breeze. Serve it up and watch everyone come back for seconds.

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Ingredients

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce ThymeView ingredient guideLike ingredientDislike ingredient

16 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Russet PotatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 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 (232°C). Wash and dry all produce. Mince or grate the garlic. Grate one shallot into a large bowl. Halve, peel and mince the other shallot. Strip the thyme leaves from the stems and roughly chop. Halve the carrots lengthwise. Peel the potatoes and cut them into thin sticks (like French fries).
2. On a baking sheet, toss the carrots with a drizzle of olive oil and arrange them on one side. Toss the potato sticks with olive oil and arrange them on the other side. Season both with salt and pepper. Roast for 7-8 minutes.
3. Meanwhile, add the panko, ground beef, half the chopped thyme, the minced garlic and a generous pinch of salt and pepper to the bowl with the grated shallot. Gently mix with your hands until just combined. Shape the mixture into four 1-inch-thick mini loaves.
4. Remove the baking sheet from the oven after 7-8 minutes. Toss the vegetables, then place the meatloaves on the same sheet (or use a second sheet if needed). Brush the tops of the loaves with ketchup. Return to the oven and roast until the meatloaves are cooked through and the vegetables are tender and browned, about 15-18 minutes more.
5. While the meatloaves roast, make the gravy. Melt 1 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 over the shallot and stir vigorously. Whisk in the beef stock concentrates and 1 cup water. Bring to a simmer and cook until thickened, 3-4 minutes. Season with salt and pepper.
6. Slice the meatloaves crosswise and divide among plates. Arrange the roasted vegetables alongside. Spoon the thyme gravy over the meatloaves and serve.

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