Tender Meatloaves with Creamy Onion Gravy and Roasted Vegetables

There’s nothing quite like a classic meatloaf dinner to bring comfort to the table. These individual meatloaves are juicy and flavorful, thanks to a blend of ground beef, panko breadcrumbs and a touch of ketchup and garlic powder. But the real star is the creamy onion gravy-silky, savory and made with sour cream for a luscious finish.

Alongside the meatloaves, we roast a colorful medley of potatoes, parsnips, carrots and broccoli until caramelized and tender. The combination of textures and flavors makes this a complete, crowd-pleasing meal that feels like a warm hug on a 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

8 ounce BroccoliView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView 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 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 gravy). Cut broccoli into bite-size pieces.
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 easy cleanup.) Roast on top rack for 10 minutes. (For 4 servings, use two sheets and swap positions halfway.)
3. Meanwhile, in a large bowl, combine ground beef, panko, ketchup, garlic powder, 1 tsp salt (2 tsp for 4 servings) and pepper. Form mixture into two 1-inch-tall loaves (four loaves for 4 servings). After vegetables have roasted 10 minutes, remove sheet from oven. Carefully place meatloaves on the empty side of the sheet (for 4 servings, place 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.)
4. While meatloaves roast, finely dice remaining onion. In a medium pan over medium heat, melt 1 tbsp butter (2 tbsp for 4 servings). 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 pan. Cook, whisking constantly, until thickened, 3-5 minutes. Remove from heat; whisk in sour cream. Season with salt and pepper to taste. (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 ground 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. You can add a tablespoon of olive oil to the mixture to help.

Can I prepare this meal ahead of time?

You can prep the vegetables and shape the meatloaves a day in advance. Store them separately in the refrigerator. When ready to cook, roast the vegetables first, then add the meatloaves as directed.

What can I use instead of sour cream in the gravy?

Greek yogurt or crème fraîche can be used in place of sour cream for a similar tangy richness. For a dairy-free option, try unsweetened coconut cream or a dairy-free sour cream alternative.