It might not be your mom's recipe, but we promise this homey dish will bring back major memories. Flavored with mild shallot and woodsy thyme, our meatloaf packs sophisticated flavor and serious tenderness. Of course, the dish wouldn't be complete without a generous smothering of homemade gravy. Who's hungry?
Vegetable Stock Concentrate
Preheat oven to 400 degrees. Mince or grate the garlic. Finely chop the shallot. Strip the thyme leaves off the sprig, then roughly chop. Halve the baby carrots lengthwise. Peel the potato, then cut into 1/2-inch matchsticks (like French Fries!). In a small bowl, combine the panko with 2 tablespoons water, then set aside.
Toss the carrots and potato on separate sides of a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Place the baking sheet in the oven and roast for 15-20 minutes, tossing halfway through, until golden brown.
In a medium bowl, thoroughly mix the ground beef, panko mixture, garlic, half the shallot, half the thyme, and a very large pinch salt (we used 1/2 teaspoon kosher salt) and pepper. Pack the mixture into the loaf pan and top with 1 tablespoon ketchup. Bake for 15-20 minutes, until cooked through.
Heat two tablespoons butter in a medium pan over medium heat. Add the remaining shallot and cook, tossing, 3-4 minutes, until softened. Sprinkle the flour into the pan and whisk constantly to combine. Whisk in the stock concentrate, 1/2 cup water, and the remaining thyme. Simmer for 2-3 minutes, until thickened. Taste and season with salt and pepper, if necessary.
Slice the meatloaf and serve with the roasted carrots and potato. Spoon a generous amount of shallot gravy over the meatloaf. Enjoy!