Cozy Turkey Meatloaves & Shallot Gravy

Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes. 

Meanwhile, in a large bowl, gently combine turkey*, panko, half the shallot, half the garlic, half the parsley, half the stock concentrates, ¼ tsp salt (½ tsp for 4 servings), and pepper.

Form into two 1-inch-tall loaves (four loaves for 4). Place on one side of second baking sheet and brush tops with ketchup. (For 4, arrange meatloaves across entire baking sheet.)

Toss broccoli on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4, toss broccoli on a third baking sheet.)

Roast on top rack until meatloaves are cooked through and broccoli is browned and tender, 15-20 minutes. (For 4, roast meatloaves on top rack and broccoli on bottom rack, swapping positions halfway through.)

Meanwhile, melt 2 TBSP butter (4 TBSP for 4 servings) in a large pan over medium-high heat. Add remaining shallot and remaining garlic. Cook, stirring frequently, until shallot is softened and garlic is fragrant, 1-2 minutes. TIP: For perfect timing, start gravy when meatloaves and veggies have 5 minutes left!

Sprinkle flour over shallot mixture; stir to combine. Slowly whisk in remaining stock concentrate and ½ cup water (1 cup for 4). Bring to a simmer and cook until thickened, 2-3 minutes.

Remove gravy from heat. Stir in remaining parsley; season with salt and pepper. TIP: If gravy seems too thick, stir in more water a splash at a time. 

Once cool enough to handle, slice meatloaves crosswise.