Meatloaf à la Mom

Name: Meatloaf à la Mom with Roasted Root Veggies and Thyme Gravy
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 Shallot; 2 Garlic Clove**; ¼ Thyme; 8 Baby Carrots; 1 Russet Potatoes; ¼ Panko Breadcrumbs; 10 Ground Beef; 2 Ketchup; 1 Flour; 1 Beef Stock Concentrate; 2 Olive Oil; ½ Butter; Salt; Pepper

with Roasted Root Veggies and Thyme Gravy

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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.

Allergens:

Cereals containing gluten

•Celery

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active

DifficultyEasy

Ingredients

serving amount

Shallot

Garlic Clove**

Thyme

Baby Carrots

Russet Potatoes

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Ground Beef

Ketchup

(Contains: Celery)

Flour

(Contains: Cereals containing gluten)

Beef Stock Concentrate

Butter

(Contains: Milk)

Not included in your delivery

Olive Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)2636 kJ

Energy (kcal)630 kcal

Fat29 g

of which saturates11 g

Carbohydrate57 g

of which sugars12 g

Protein33 g

Salt1200 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Medium Bowl

•Baking Tray

•Medium Pan

•Whisk

Instructions

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Halve and peel shallot. Grate one half on the largest holes of a box grater; place in a medium bowl (use a large bowl for 4 servings). Mince remaining shallot. Mince garlic. Strip thyme leaves from stems; roughly chop leaves and discard stems. Halve carrots lengthwise. Cut potato into ½-inch-thick wedges.

Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Toss potato on a separate baking sheet with a drizzle of olive oil, salt, and pepper. Roast, swapping baking sheet positions halfway through, until browned and tender, 25-30 minutes total (we’ll add more ingredients to sheet with potato after 7 minutes).

Meanwhile, to bowl with grated shallot, add beef, garlic, panko, half the thyme, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Gently combine, then form mixture into two 1-inch-tall loaves (four loaves for 4).

Once potato has roasted 7 minutes, 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 the ketchup (all the ketchup for 4 servings). Return to oven and continue roasting until meatloaves are cooked through and potato is tender, 15-18 minutes more.

Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a medium pan over medium heat. Add minced shallot and remaining thyme. Cook, stirring, until shallot is softened, 3-4 minutes. Sprinkle flour into pan; stir vigorously to combine. Whisk in stock concentrate and ½ cup water (1 cup for 4). Bring to a simmer and cook until thickened and saucy, 3-4 minutes. Season with salt and pepper.