Ingredients:
- 2 garlic cloves
- 1/4 oz. fresh thyme
- 1 large Russet potato
- 10 oz. ground beef
- 1 packet beef stock concentrate (Buy here.)
- 1 shallot
- 8 oz. baby carrots
- 1/4 cup Panko breadcrumbs
- 1 Tbsp. flour
- 1/2 Tbsp. butter
- 1/2 cup water
- 2 tsp. olive oil
Directions:
1. 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).
2. Arrange carrots on one side of a baking sheet and potatoes on the other. Drizzle both with olive oil and season with salt and pepper. (I actually combined the veggies after I tossed them in olive oil, so it's not imperative that they are separated on the sheet.) Roast in oven until tender and browned, 20-25 minutes total (you’ll be adding more ingredients to the sheet before the veggies are done roasting).
3. Add Panko, ground beef, half the thyme, garlic, and a few dashes of salt and pepper to bowl with shallot (about ¾ tsp. kosher salt). Gently combine with hands, then form mixture into two 1-inch-tall loaves.
4. 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. (I added a little BBQ sauce, too.) 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.
*Tip: If your sheet is crowded, you can add the meatloaves to a second sheet.
5. To make the gravy, 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. (I actually added a bit of water to thin it down.) Season with salt and pepper, to taste. (I found that it was pretty salty before seasoning at the end, so be sure to taste test before adding more seasoning. Also, I wouldn't say this gravy is even totally necessary. If you like meatloaf with just a ketchup/bbq topping, save yourself the time and don't bother with the gravy.)
6. Slice meatloaves crosswise and divide between plates. Add veggies to the side. Spoon gravy over meatloaves and serve.
*www.hellofresh.com