Meatloaves w/ Creamy Thyme Sauce plus Garlic Mashed Potatoes & Brussels Sprouts

Updated at: Wed, 16 Aug 2023 21:11:42 GMT

Step 1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Step 2

Dice potatoes into 1/2-inch pieces. Halve and peel shallot; thinly slice one half and mince remaining. Trim and Halve Brussels sprouts lengthwise.

Step 3

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.

Step 4

Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot.

Step 5

While potatoes cook, in a large bowl, combine beef, panko, minced shallot, half Tsp garlic powder, and 1 Tbsp water; Season generously with salt and pepper

Step 6

Form mixture into two 1-inch tall loaves.

Step 7

Place meatloaves on one side of a lightly oiled baking sheet.

Step 8

Toss Brussels sprouts on empty side with a drizzle of oil; season generously with salt and pepper.

Step 9

Roast on top rack until meatloaves are cooked through, and Brussels sprouts are browned and tender, 15-20 minutes

Step 10

While everything roasts, strip thyme leaves from stems; finely chop leaves until you have 1/2 Tsp

Step 11

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.

Step 12

Stir in 2 Tbsp stock concentrate and 1/4 cup water. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes.

Step 13

Turn off heat. Stir in half sour cream and 1 Tbsp butter until melted and combined. Season with salt and pepper.

Step 14

Heat pot with drained potatoes over low heat; add remaining sour cream, 2 Tsp garlic powder, and 1 Tbsp butter.

Step 15

Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Step 16

If necessary, reheat the pan with sauce over low heat; stir until warmed.

Step 17

Divide meatloaves, mashed potatoes, and Brussels sprouts between plates. Spoon sauce over meatloaves and serve.

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