Meatloaf A 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. If you’re a mom (or pop) who wants 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 tube
Shallot
¼ ounce
Thyme
8 ounce
Carrot
1 unit
Russet Potato
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Ground Beef
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
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic. Halve and peel shallot. Grate one half with a box grater into a medium bowl. Mince other half. Strip thyme leaves from stems; discard stems. Roughly chop leaves. Halve carrots lengthwise. Peel potato, then cut into long, thin sticks (like French fries).
Toss carrots with a drizzle of olive oil and arrange toward one side of a baking sheet. Toss potato with a drizzle of olive oil and arrange toward other side. Season both with salt and pepper. Roast in oven until tender and browned, 20-25 minutes total (we’ll be adding more ingredients to the sheet before the veggies are done roasting).
Add panko, ground beef, half the thyme, garlic, and a few dashes of salt and pepper to bowl with shallot (we used ¾ tsp kosher salt). Gently combine with hands, then form mixture into two 1-inch-tall loaves.
After veggies have roasted 7-8 minutes, remove sheet from oven. Give veggies a toss. Place meatloaves on same sheet, and then brush tops of loaves with 1 TBSP ketchup (we sent more). Return sheet to oven and continue roasting until meatloaves are cooked through, 15-18 minutes more. TIP: If your sheet is crowded, you can add the meatloaves to a second sheet.
Melt ½ TBSP butter in a medium pan over medium heat. Add minced shallot and remaining thyme. Cook, tossing, until softened, 3-4 minutes. Sprinkle flour into pan, stirring vigorously to combine. Whisk in stock concentrate and ½ cup water. Bring to a simmer and let bubble until thick and saucy, 3-4 minutes. Season with salt and pepper.
Slice meatloaves crosswise and divide between plates. Add veggies to the side. Spoon gravy over meatloaves and serve.
