Meatloaf à la Mom
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Meatloaf à la Mom

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.

Total Time45 minutes
Prep Time


serving amount

1 unit


2 clove


¼ ounce


8 ounce

Baby Carrots

1 unit

Russet Potato

¼ cup

Panko Breadcrumbs

(Contains Wheat)

10 ounce

Ground Beef

2 tablespoon


1 tablespoon


(Contains Wheat)

1 unit

Beef Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

½ tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate57 g
Sugar12 g
Dietary Fiber7 g
Protein33 g
Cholesterol110 mg
Sodium1200 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.


Medium Bowl
Baking Sheet
Medium Pan



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 on the largest holes of a box grater; place in a medium bowl (use a large bowl for 4 servings). Mince remaining shallot. Mince garlic. Strip thyme leaves from stems; roughly chop leaves and discard stems. Halve carrots lengthwise. Cut potato into ½-inch-thick wedges.

Roast Veggies

Toss carrots on a 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, swapping baking sheet positions halfway through, until browned and tender, 25-30 minutes total (we’ll add more ingredients to sheet with potato after 7 minutes).

Make Meatloaves

Meanwhile, to bowl with grated shallot, add beef, garlic, panko, half the thyme, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Gently combine, then form mixture into two 1-inch-tall loaves (four loaves for 4).

Bake Meatloaves

Once potato has roasted 7 minutes, remove baking sheet from oven, leaving carrots roasting. Push potato to one side of sheet. Place meatloaves on empty side; brush tops of loaves with half the ketchup (all the ketchup for 4 servings). Return to oven and continue roasting until meatloaves are cooked through and potato is tender, 15-18 minutes more.

Make Gravy

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 shallot is softened, 3-4 minutes. Sprinkle flour into pan; stir vigorously to combine. Whisk in stock concentrate and ½ cup water (1 cup for 4). Bring to a simmer and cook until thickened and saucy, 3-4 minutes. Season with salt and pepper.

Finish and Serve

Slice meatloaves crosswise. Divide meatloaves, carrots, and potato between plates. Spoon gravy over meatloaves and serve.