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2 teaspoon
Olive Oil
½ tablespoon
Butter
(Contains Milk)
Salt
Pepper
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.
Slice meatloaves crosswise. Divide meatloaves, carrots, and potato between plates. Spoon gravy over meatloaves and serve.
