Meatloaf À La Mom
with Roasted Root Veggies and Thyme Gravy
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
2 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
Utensils
Instructions
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Halve and peel shallot. Grate one half with a grater into a medium bowl (use a large bowl for 4 servings); 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, salt, and pepper. Toss potato on a separate baking sheet with a drizzle of olive oil, salt, and pepper. Roast, flipping halfway through, until browned and tender, 25-30 minutes total (we’ll add more ingredients to sheet with the potato after 7 minutes).
Meanwhile, to bowl with grated shallot, add beef, garlic, ¼ cup panko (½ cup for 4 servings), half the thyme, salt, and pepper (we used ¾ tsp kosher salt; use 1½ tsp for 4 servings). Gently combine, then shape mixture into two 1-inch-tall loaves (four for 4 servings).
Once potato has roasted 7 minutes, remove from oven, leaving carrots roasting. Push potato to one side of sheet. Place meatloaves on opposite side, then brush tops of loaves with half the ketchup (use all the ketchup 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.
Slice meatloaves crosswise. Divide meatloaves and veggies between plates. Spoon gravy over meatloaves and serve.
