Meatloaves with Creamy Thyme Sauce
plus Garlic Mashed Potatoes & Roasted Broccoli
- Milk
- Wheat
This delicious dish is the definition of umami. Not sure if you’ve ever experienced the “fifth taste?” After one bite of these shallot-infused mini meatloaves, draped in a supremely savory thyme sauce, you’ll understand the obsession. The luxe loaves are served alongside crispy roasted Brussels sprouts and garlicky mashed potatoes—more ways to catch any runaway sauce. Plus, the whole shebang cooks up in just 35 minutes! What are you waiting for?
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
0.03 ounce
Thyme
12 ounce
Potatoes
8 ounce
Broccoli
ounce
Brussels Sprouts
10 ounce
Ground Beef
1 unit
Beef Demi-Glace
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Halve and peel shallot; thinly slice one half and mince remaining. Trim and halve Brussels sprouts lengthwise.
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
While potatoes cook, in a large bowl, combine beef*, panko, minced shallot, half the garlic powder (you’ll use the rest later), and 1 TBSP water (2 TBSP for 4 servings); season generously with salt and pepper.
Form mixture into two 1-inch-tall loaves (four loaves for 4).
Place meatloaves on one side of a lightly oiled baking sheet. TIP: Line sheet with foil first for easier cleanup.
Toss Brussels sprouts on empty side with a drizzle of oil; season generously with salt and pepper.
Roast on top rack until meatloaves are cooked through and Brussels sprouts are browned and tender, 15-20 minutes. (For 4 servings, use 2 baking sheets; roast meatloaves on middle rack and Brussels sprouts on top rack.) TIP: If Brussels sprouts finish first, remove from sheet and continue roasting meatloaves.
While everything roasts, strip thyme leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4 servings).
Heat a drizzle of oil in a medium pan over medium-high heat. Add chopped thyme and sliced shallot; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes.
Stir in demi-glace and ¼ cup water (⅓ cup for 4). Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes.
Turn off heat. Stir in half the sour cream (you’ll use the rest in the next step) and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
Heat pot with drained potatoes over low heat; add remaining sour cream, remaining garlic powder, and 1 TBSP butter (2 TBSP for 4 servings).
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
If necessary, reheat pan with sauce over low heat; stir until warmed through.
Divide meatloaves, mashed potatoes, and Brussels sprouts between plates. Spoon sauce over meatloaves and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy thyme sauce, calling it "amazing" and "the best sauce ever." Some found the meatloaf flavorful, while others wanted more seasoning.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with one noting it cooks up in just 35 minutes.
- Suggestions: Consider adding extra herbs or seasonings to boost the meatloaf's flavor. For Brussels sprouts, try sautéing with balsamic glaze or roasting longer for more caramelization.
- Leftovers: Several mentioned wanting more sauce; consider doubling the recipe to have extra for the potatoes or leftovers.
- Vegetables: While some loved the Brussels sprouts, others preferred broccoli. Roasting either veggie until crispy was a hit with many.
Reviews from our home cooks
The taste was great and it was easy to make. We enjoyed the taste of the fresh thyme.
This one was a keeper! Kind of gourmet meatloaves (yummy!) and mashed potatoes are so good! I had switched out the brussel sprouts for broccoli but got both. I am not usually a brussel sprout fan but decided to cook them anyway. A local restaurant in my area serves them flashed fried on top of smoked blue cheese dressing (I had blue cheese dressing and a smoked paprika spice blend with garlic and chili powder, so I improvised) and then topped with a drizzle of balsamic glaze. So good! The broccoli was good as well.
Hubby loved the meatloaf and potatoes. Ordered the broccoli extra for him but I enjoyed the Brussels sprouts. The sauce was delicious! Just wish there was more of it! Very enjoyable meal.
Wasn't a fan of the last meatloaf dish, was a big fan of this one! We subbed carrots for the brustle sprouts. Delicious! That sauce I could put on ANYTHING!
The meatloaf was a little bland and the beef seemed to have a lot of gristle. The broccoli and potatoes were good.
I wish this one always came with broccoli instead of Brussels sprouts! So much better. My one complaint with the dish is that it doesn't make nearly enough sauce.
Too many onions. Seems like that was all I tasted. The timing on the instructions seems a bit unclear. The meat and vegetables got cold while I mashed the potatoes. The sauce wasn't very good either.
The flavor was good, but the meatloaf can taste a bit tough even when not fully cooked. Could be when the meat is mix with hands for a long time, it gets tough? Or there's a need to mix in more other ingredients to give more "space" between meat
I've never eaten brussel sprouts this was the first time and I loved this recipe! I was able to feed me and my son and a third person just by adding a couple potatoes.
I learn to roast my vegetables. Seems on the nutrition of the food, and very easy to do since it cooks in the oven with the meat.
