Savory Meatloaves with Creamy Onion Gravy and Roasted Root Vegetables

There’s nothing quite like a classic meatloaf dinner to warm the soul. This recipe takes it up a notch with individual meatloaves that cook up quickly and stay perfectly moist. Topped with a velvety onion gravy made with sour cream, every bite is pure comfort.

Alongside, a medley of roasted potatoes, sweet parsnips and earthy carrots caramelizes in the oven, creating a colorful and hearty side. It’s a complete meal that feels special enough for a Sunday supper but easy enough for a weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (conventional). Wash and dry produce. Trim, peel and cut parsnips diagonally into ½-inch pieces. Trim, peel and cut carrots diagonally into ½-inch pieces. Cut potatoes into ½-inch-thick wedges. Halve, peel and cut half the onion into ½-inch wedges (reserve remaining onion for step 4).
2. On one side of a baking sheet, toss parsnips, carrots, potatoes and onion wedges with a drizzle of oil, salt and pepper. (For 4 servings, spread vegetables across entire sheet; line with foil for easier cleanup.) Roast on top rack for 10 minutes.
3. Meanwhile, in a large bowl, combine ground beef, panko, ketchup, garlic powder, 1 tsp salt (2 tsp for 4 servings) and pepper. Form into two 1-inch-tall loaves (four loaves for 4 servings). After vegetables have roasted 10 minutes, remove sheet from oven. Place meatloaves on the empty side of the sheet (for 4 servings, place meatloaves on a second baking sheet). Return to top rack and roast until vegetables are browned and tender and meatloaves are cooked through, 17-20 minutes. (For 4 servings, roast meatloaves on middle rack, swapping positions with vegetables halfway through.)
4. While meatloaves roast, finely dice the remaining onion. Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. Add diced onion and 1 tsp sugar (2 tsp for 4); season with salt. Cook, stirring occasionally, until lightly browned and softened, 7-9 minutes. (If onion browns too quickly, lower heat and add a splash of water.) Sprinkle flour over onion; cook, whisking constantly, until flour is lightly browned, 1-2 minutes.
5. Slowly whisk 1 cup water (1½ cups for 4 servings) and beef stock concentrate into the pan. Cook, whisking constantly, until thickened, 3-5 minutes. Remove from heat; whisk in sour cream. Taste and season with salt and pepper. (If gravy is too thick, whisk in a splash of water.)
6. Divide meatloaves and roasted vegetables between plates. Spoon creamy onion gravy over meatloaves and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Add a tablespoon of olive oil to the mixture to keep it moist.

How do I prevent the meatloaves from drying out?

Avoid overmixing the meat mixture and don’t overcook them. Use a meat thermometer; they’re done at 160°F.

Can I make the gravy ahead of time?

Absolutely. Prepare the gravy, let it cool and refrigerate. Reheat gently, adding a splash of water if needed.