Meatloaf à la Mom with Potatoes, Green Beans & Thyme Gravy

Ingredients

• 12 oz Potatoes (Cut into ½-inch-thick wedges)
• 6 oz Green beans
• 0.25 oz Fresh thyme (Leaves stripped from stems and roughly chopped)
• 1 Beef stock concentrate (One unit)
• 1 Ketchup (Use 1 tablespoon for 2 servings to brush the meatloaves)
• 10 oz Ground beef
• 0.25 cup Panko breadcrumbs
• 1 Garlic (Peeled and minced)
• 1 tbsp Flour
• 1 Shallot (Halved and peeled; grate one half and mince the remaining half)
• 3 tsp Salt (The recipe uses ¾ teaspoon in the meatloaf; use the remainder to season the potatoes and green beans)
• 2 tsp Olive oil (For drizzling over the potatoes and green beans)
• 1 tbsp Butter (Use ½ tablespoon for 2 servings to make the gravy)
• Black pepper (To taste)
• 0.5 cup Water (For the gravy)

Steps

1. 1

   Adjust the oven racks to the top and middle positions and preheat the oven to 425°F. Wash and dry all produce.

2. 2

   Cut the potatoes into ½-inch-thick wedges. Halve and peel the shallot. Grate one half on the largest holes of a box grater and place it in a large bowl. Mince the remaining shallot, then peel and mince the garlic. Strip the thyme leaves from the stems and roughly chop them.

3. 3

   Toss the potatoes on a baking sheet with a drizzle of olive oil, salt, and black pepper.

4. 4

   Roast the potatoes on the top rack until browned and tender, 20–25 minutes.

5. 5

   Meanwhile, add the ground beef, garlic, panko breadcrumbs, half of the chopped thyme, ¾ teaspoon salt, and black pepper to the bowl with the grated shallot. Gently combine the mixture.

6. 6

   Form the beef mixture into two loaves about 1 inch tall and place them on one side of a second baking sheet.

7. 7

   Brush the tops of the meatloaves with 1 tablespoon ketchup. Bake them on the middle rack for 5 minutes.

8. 8

   After the meatloaves have baked for 5 minutes, remove the baking sheet from the oven. Carefully toss the green beans on the empty side of the sheet with a drizzle of olive oil, salt, and black pepper.

9. 9

   Return the baking sheet to the middle rack and cook until the green beans are tender and the meatloaves are cooked through, 12–15 minutes more.

10. 10

    Meanwhile, melt ½ tablespoon butter in a medium pan over medium heat. Add the minced shallot and the remaining chopped thyme.

11. 11

    Cook, stirring, until the shallot is softened, 3–4 minutes.

12. 12

    Sprinkle the flour into the pan and stir vigorously to combine. Whisk in the beef stock concentrate and ½ cup water.

13. 13

    Bring the gravy to a simmer and cook until thickened and saucy, 3–4 minutes. Season with salt and black pepper.

14. 14

    Slice the meatloaves crosswise. Divide the meatloaves, roasted potatoes, and green beans between plates. Spoon the thyme gravy over the meatloaves and serve.

Notes

For 4 servings, form four meatloaves, use 1½ teaspoons salt in the meat mixture, 2 tablespoons ketchup for the glaze, 1 tablespoon butter for the gravy, and 1 cup water for the gravy. The source does not specify a final internal temperature for the meatloaves.

Nutrition per serving

• main
• beef
• oven-roasted
• family-friendly
• high-protein
• American
• weeknight dinner