Savory Meatloaves with Creamy Onion Gravy and Roasted Root Vegetables

There’s nothing quite like a plate of tender, juicy meatloaf draped in a luscious creamy onion gravy. This recipe takes all the cozy, feel-good flavors of a classic homestyle dinner and pairs them with a colorful medley of roasted root vegetables-savory potatoes, sweet parsnips and earthy carrots. It’s the kind of meal that warms you from the inside out.

Perfect for a family dinner or a comforting weekend meal, these individual meatloaves come together quickly and bake alongside the veggies for minimal fuss. The gravy, made with caramelized onions and a touch of sour cream, is the perfect finishing touch. Serve it all together for a truly satisfying plate.

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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

10 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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim, peel and cut parsnips on a diagonal into ½-inch pieces. Trim, peel and cut carrots on a diagonal 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 gravy).
2. On one side of a baking sheet, toss the parsnips, carrots, potatoes and onion wedges with a drizzle of oil, salt and pepper. (For 4 servings, spread vegetables across the entire sheet.) Line the sheet with foil for easier cleanup if desired. Roast on the top rack for 10 minutes.
3. While vegetables roast, in a large bowl, combine ground beef, panko, ketchup, garlic powder, 1 tsp salt (2 tsp for 4 servings) and a pinch of pepper. Mix until just combined. Shape into two 1-inch-tall loaves (four loaves for 4 servings). After the vegetables have roasted 10 minutes, remove the sheet from the oven. Carefully place the meatloaves on the opposite side of the sheet (for 4 servings, leave vegetables roasting and place meatloaves on a second baking sheet). Return to the top rack and roast until vegetables are browned and tender and meatloaves are cooked through, 17-20 minutes. (For 4 servings, roast meatloaves on the middle rack, swapping rack positions with vegetables halfway through.)
4. Meanwhile, finely dice the remaining onion. In a medium pan over medium heat, melt 1 tablespoon butter (2 tablespoons for 4 servings). Add the diced onion and 1 teaspoon sugar (2 teaspoons for 4); season with salt. Cook, stirring occasionally, until lightly browned and softened, 7-9 minutes. If the onion begins to brown too quickly, lower the heat and add a splash of water. Sprinkle the flour over the onion mixture and cook, whisking constantly, until the flour is lightly browned, 1-2 minutes.
5. Slowly whisk 1 cup water (1½ cups for 4 servings) and the beef stock concentrate into the pan. Cook, whisking constantly, until the gravy thickens, 3-5 minutes. Remove from heat and whisk in the sour cream. Taste and adjust seasoning with salt and pepper. If the gravy is too thick, whisk in a splash of water.
6. Divide the meatloaves and roasted vegetables between plates. Spoon the creamy onion gravy over the meatloaves and serve.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted for beef. Keep in mind that the cooking time may vary slightly and the meatloaves may be less juicy.

How do I store leftovers?

Store leftover meatloaves and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make the gravy ahead of time?

Yes, the gravy can be prepared up to 2 days in advance. Reheat gently on the stovetop, adding a splash of water if needed to thin.