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Meatloaf à la Mom

Meatloaf à la Mom

with Potatoes, Broccoli & 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 roasted broccoli and potatoes, and drizzled with an herby gravy. And if you’d like to claim this recipe as your own, don’t worry—we’ll stay mum.

Calorie Smart

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

Total Time45 minutes
Prep Time15 minutes


serving amount

1 unit


1 clove


¼ ounce


12 ounce

Yukon Gold Potatoes

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tablespoon


8 ounce

Broccoli Florets

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
Calories630 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate56 g
Sugar10 g
Dietary Fiber8 g
Protein34 g
Cholesterol105 mg
Sodium1140 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.


Large Bowl
Baking Sheet
Medium Pan



• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve and peel shallot; grate one half on the largest holes of a box grater and place in a large bowl. Mince remaining shallot. Peel and mince garlic. Roughly chop parsley. Cut broccoli florets into bite-size pieces if necessary.

Roast Potatoes

• Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

Form Meatloaves

• Meanwhile, to bowl with grated shallot, add beef*, garlic, panko, half the parsley, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Gently combine, then form into two 1-inch-tall loaves (four loaves for 4). Place on one side of a second baking sheet. • Brush tops of meatloaves with 1 TBSP ketchup (all the ketchup for 4).

Roast Broccoli

• Toss broccoli on opposite side of sheet from meatloaves with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until broccoli is tender and meatloaves are cooked through, 15-20 minutes. TIP: If broccoli finishes first, remove from sheet and continue roasting meatloaves.

Make Gravy

• Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a medium pan over medium heat. Add minced shallot; cook, stirring, until softened, 3-4 minutes. • Sprinkle with flour; 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. • Stir in remaining parsley; season with salt and pepper.

Finish & Serve

• Slice meatloaves crosswise. • Divide meatloaves, potatoes, and broccoli between plates. Spoon gravy over meatloaves and serve.