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Meatloaf à la Mom

Meatloaf à la Mom

with Roasted Root Veggies and Thyme Gravy

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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. If you’re a mom (or pop) who wants to claim this recipe as your own, don’t worry—we’ll stay mum.

Tags:Egg freeNut free
Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

4 clove


2 unit


¼ ounce


16 ounce

Baby Carrots

2 unit

Russet Potatoes

½ cup

Panko Breadcrumbs


20 ounce

Ground Beef

2 tablespoon


2 tablespoon



2 unit

Beef Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate60 g
Sugar11 g
Dietary Fiber8 g
Protein34 g
Cholesterol100 mg
Sodium680 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.

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


Toss carrots with a large drizzle of olive oil and arrange toward one side of a baking sheet. Toss potatoes with a large 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


Add panko, 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 shape mixture into four 1-inch-tall loaves.


After veggies have roasted 7-8 minutes, remove sheet from oven. Give veggies a toss. Place meatloaves on same sheet, then brush tops of loaves with ketchup. Return sheet to oven and continue roasting until meatloaves are cooked through, 15-18 minutes more. TIP: If there isn’t enough room on your sheet, you can add the meatloaves to a second sheet.


Melt 1 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 concentrates and 1 cup water. Bring to a simmer and let bubble until thick and saucy, 3-4 minutes. Season with salt and pepper.


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