Meatloaf A La Mom

Toss carrots with a drizzle of olive oil and arrange toward one side of a baking sheet. Toss potato with a drizzle of olive oil and arrange toward other side. Season both with salt and pepper. Roast in oven until tender and browned, 20-25 minutes total (we’ll be adding more ingredients to the sheet before the veggies are done roasting).

Add panko, ground beef, half the thyme, garlic, and a few dashes of salt and pepper to bowl with shallot (we used ¾ tsp kosher salt). Gently combine with hands, then form mixture into two 1-inch-tall loaves.

After veggies have roasted 7-8 minutes, remove sheet from oven. Give veggies a toss. Place meatloaves on same sheet, and then brush tops of loaves with 1 TBSP ketchup (we sent more). Return sheet to oven and continue roasting until meatloaves are cooked through, 15-18 minutes more. TIP: If your sheet is crowded, you can add the meatloaves to a second sheet.

Melt ½ TBSP butter in a medium pan over medium heat. Add minced shallot and remaining thyme. Cook, tossing, until softened, 3-4 minutes. Sprinkle flour into pan, stirring vigorously to combine. Whisk in stock concentrate and ½ cup water. Bring to a simmer and let bubble until thick and saucy, 3-4 minutes. Season with salt and pepper.