Meatloaf à la Mom with Roasted Root Veggies & 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. And if you’d like to claim this recipe as your own, don’t worry—we’ll stay mum.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Toss carrots on a baking sheet with a drizzle of olive oil, salt, & pepper. Toss potato on a separate baking sheet with a drizzle of olive oil, salt, & pepper. Roast (25-30 min. total), swapping baking sheet positions halfway through, until browned and tender.

Step 2

Meanwhile, Add grated shallot, beef, garlic, panko, half of thyme, salt & pepper to bowl. Gently combine, then form mixture into two 1”-tall loaves.

Step 3

Once potato has roasted for 7 min., remove baking sheet from oven, leaving carrots roasting. Push potato to one side of sheet. Place meatloaves on empty side; brush tops of loaves with half ketchup. Return to oven & continue roasting until meatloaves are cooked through and potato is tender (15-18 min. longer.)

Step 4

Meanwhile, melt ½T butter in med. pan over med. heat. Add minced shallot & remaining thyme. Cook (3-4 min.), stirring, until shallot is softened. Sprinkle flour, stirring vigorously to combine. Whisk in Better than Bouillon dissolved in ½ cup water. Simmer(3-4 min.) until thickened & saucy. Season with salt & pepper.

Step 5

Slice meatloaves crosswise. Divide meatloaves, carrots, & potato between plates. Spoon gravy over meatloaves; serve.

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