Meatloaf à la Mom
with Potatoes, Green Beans & Thyme Gravy
- Wheat
- Milk
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 green beans 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.
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
¼ ounce
Thyme
1 clove
Garlic
1 unit
Beef Stock Concentrate
1 unit
Ketchup
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Flour
(Contains: Wheat)
1 unit
Shallot
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Halve and peel shallot. Grate one half on the largest holes of a box grater; place in a large bowl. Mince remaining shallot. Peel and mince garlic. Strip thyme leaves from stems; roughly chop leaves.
• 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.
• Meanwhile, to bowl with grated shallot, add beef*, garlic, panko, half the chopped thyme, salt (we used ¾ tsp), and pepper. (Use 1½ tsp salt for 4 servings.) 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 (2 TBSP for 4). • Bake on middle rack for 5 minutes (you’ll add the green beans then).
• Once meatloaves have baked 5 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. • Return to middle rack until green beans are tender and meatloaves are cooked through, 12-15 minutes more.
• Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a medium pan over medium heat. Add minced shallot and remaining chopped thyme. Cook, stirring, until shallot is 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. Season with salt and pepper.
• Slice meatloaves crosswise. • Divide meatloaves, potatoes, and green beans between plates. Spoon gravy over meatloaves and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the meatloaf's juicy, flavorful taste, though some found it bland and suggested adding more seasoning 🍲.
- Ease of prep: Customers appreciated how quick and easy it was to make individual-sized meatloaves.
- Suggestions: Consider mashing the potatoes instead of wedges; some preferred the dish without gravy or with BBQ sauce.
- Portions: Several mentioned wanting larger meatloaf portions or more vegetables.
- Leftovers: The meatloaf reheated well and made great leftovers for lunch the next day.
