Meatloaf À La Mom

Name: Meatloaf À La Mom with Roasted Root Veggies and Thyme Gravy
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 2 clove Garlic; 1 unit Shallot; ¼ ounce Thyme; 8 ounce Carrot; 1 unit Russet Potato; ¼ cup Panko Breadcrumbs; 10 ounce Ground Beef; 1 tablespoon Ketchup; 1 tablespoon Flour; 1 unit Beef Stock Concentrate; 2 teaspoon Olive Oil; ½ tablespoon Butter; Salt; Pepper

with Roasted Root Veggies and Thyme Gravy

Recipe Development TeamPublished on January 22, 2019

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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:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

1 unit

Shallot

¼ ounce

Thyme

8 ounce

Carrot

1 unit

Russet Potato

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

10 ounce

Ground Beef

1 tablespoon

Ketchup

1 tablespoon

Flour

(Contains: Wheat)

1 unit

Beef Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

½ tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2552 kJ

Calories610 kcal

Fat29 g

Saturated Fat11 g

Carbohydrate53 g

Sugar12 g

Dietary Fiber9 g

Protein30 g

Cholesterol100 mg

Sodium1210 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

•Grater

•Medium Bowl

•Baking Sheet

•Medium Pan

Instructions

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Halve and peel shallot. Grate one half with a grater into a medium bowl; mince other half. Mince garlic. Strip thyme leaves from stems and roughly chop. Halve carrots lengthwise. Cut potato into ½-inch-thick wedges.

Toss carrots on one baking sheet with a drizzle of olive oil. Toss potato on a separate baking sheet with another drizzle of olive oil. Season both with salt and pepper. Roast carrots on top rack and potato on middle rack until browned and tender, 20-25 minutes total (we’ll add more ingredients to the sheet with carrots after 7 minutes).

Meanwhile, to bowl with grated shallot, add beef, garlic, half the thyme, ¼ cup panko (½ cup for 4 servings), salt, and pepper (we used ¾ tsp kosher salt). Gently combine, then shape mixture into two (four for 4 servings) 1-inch-tall loaves.

Once carrots have roasted 7 minutes, remove from oven, leaving potato roasting. Push carrots to one side of sheet. Place meatloaves on opposite side, then brush tops of loaves with 1 TBSP ketchup (2 TBSP for 4 servings). Return to oven and continue roasting until meatloaves are cooked through, 15-18 minutes more.

Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a medium pan over medium heat. Add minced shallot and remaining thyme. Cook, stirring, until softened, 3-4 minutes. Sprinkle flour into pan, stirring vigorously to combine. Whisk in stock concentrate and ½ cup water (1 cup for 4 servings). Bring to a simmer and let bubble until thickened and saucy, 3-4 minutes. Season with salt and pepper.