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American Recipes
Meatloaf À La Mom

Meatloaf À La Mom

with Roasted Root Veggies and Thyme Gravy

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Rated 3.5 / 4out of 5271 ratings
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It’s commonly agreed that no one makes meatloaf quite like Mom. But our chefs will settle for second best by taking a page from her book and passing on this recipe that stays about as true to tradition as can be. These ground beef mini loaves are brushed with a ketchup glaze, served with tender roasted carrots and potatoes, and drizzled with an herby thyme gravy. And if you’d like to claim this recipe as your own, don’t worry—we’ll stay mum.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

Garlic

1 unit

Shallot

¼ ounce

Thyme

8 ounce

Baby Carrots

1 unit

Russet Potatoes

¼ cup

Panko Breadcrumbs

(ContainsWheat)

10 ounce

Ground Beef

1 tablespoon

Ketchup

1 tablespoon

Flour

(ContainsWheat)

1 unit

Beef Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

½ tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate58 g
Sugar11 g
Dietary Fiber7 g
Protein33 g
Cholesterol100 mg
Sodium670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Grater
Baking Sheet
Pan
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic. Halve and peel shallot. Grate one half with a box grater into a medium bowl; mince other half. Strip thyme leaves from stems and roughly chop; discard stems. Halve carrots lengthwise. Peel potato, then cut into long, thin sticks (like French fries).

Roast Veggies
Roast Veggies
2

Toss carrots with a drizzle of olive oil and spread on one side of a baking sheet. Toss potato with a drizzle of olive oil and spread on 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).

Make Meatloaves
Make Meatloaves
3

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

Bake Meatloaves
Bake Meatloaves
4

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.

Make Gravy
Make Gravy
5

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.

Finish and Plate
Finish and Plate
6

Slice meatloaves crosswise and divide between plates. Add veggies to the side. Spoon gravy over meatloaves and serve.