Savory Meatloaves with Creamy Onion Gravy and Roasted Root Vegetables

There’s nothing quite like a hearty, homestyle meal to bring comfort to the dinner table. These savory meatloaves are perfectly seasoned and baked until tender, then draped in a luscious creamy onion gravy that takes them over the top. Paired with a colorful medley of roasted potatoes, parsnips, carrots and green beans, this dish is a complete and satisfying feast.

Best of all, this recipe comes together with simple ingredients and straightforward steps, making it achievable for any home cook. Whether you’re feeding the family or looking for a cozy weeknight dinner, these meatloaves with creamy onion gravy are sure to become a favorite.

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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

8 ounce Green BeansView 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

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim, peel and cut parsnips and carrots into ½-inch pieces on a diagonal. Cut potatoes into ½-inch-thick wedges. Halve, peel and cut half the onion into ½-inch wedges (reserve the other half for the 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. Roast on the top rack for 10 minutes.
3. While vegetables roast, combine ground beef, panko, ketchup, garlic powder, 1 tsp salt (2 tsp for 4 servings) and pepper in a large bowl. Form into two 1-inch-tall loaves (four loaves for 4 servings). After the vegetables have roasted for 10 minutes, remove the sheet from the oven. Carefully place the meatloaves on the opposite side of the sheet (for 4 servings, leave the 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 the vegetables halfway through.)
4. Meanwhile, finely dice the remaining onion. Melt 1 tbsp butter (2 tbsp for 4 servings) in a medium pan over medium heat. Add the diced onion and 1 tsp sugar (2 tsp for 4 servings); season with salt. Cook, stirring occasionally, until lightly browned and softened, 7-9 minutes. If the onion browns too quickly, lower the heat and add a splash of water. Sprinkle 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 thickened, 3-5 minutes. Remove from heat and whisk in the sour cream. Season with salt and pepper to taste. If the gravy is too thick, whisk in a splash of water.
6. Divide the meatloaves and roasted vegetables between plates. Top the meatloaves with the creamy onion gravy and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey can be substituted for ground beef. Keep in mind that turkey is leaner, so the meatloaves may be slightly less moist.

Can I make the gravy ahead of time?

Absolutely! Prepare the gravy as directed and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.

What can I serve instead of green beans?

You can swap green beans with other vegetables like broccoli, asparagus or Brussels sprouts. Adjust roasting time as needed.