Serves: 4
Prep: 15 minutes
Cook: 45–55 minutes
🛒 Ingredients
For the meatloaf:
1½ lb (680 g) ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 large egg
½ cup breadcrumbs
¼ cup milk
2 tbsp Worcestershire sauce
1 tbsp ketchup
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
For the vegetables & gravy:
1½ lb (680 g) baby potatoes, sliced
4 large carrots, cut into chunks
1 cup beef broth
2 tbsp melted butter
1 tbsp Worcestershire sauce
1 tsp garlic powder
½ tsp dried thyme
Salt and black pepper to taste
👩🍳 Instructions
Preheat the oven to 375°F (190°C).
Prepare the vegetables: Toss the sliced potatoes and carrots with melted butter, garlic powder, thyme, salt, and pepper. Divide them between four small foil baking pans or arrange everything in one large baking dish.
Make the meatloaf: In a large bowl, combine ground beef, onion, garlic, egg, breadcrumbs, milk, Worcestershire sauce, ketchup, garlic powder, onion powder, parsley, paprika, salt, and pepper. Mix gently until just combined.
Divide the beef mixture into 4 portions and shape each into a thick round mini meatloaf. Place one in the center of each tray over the potatoes and carrots.
Mix the beef broth with 1 tbsp Worcestershire sauce, then pour it around the vegetables. Avoid pouring directly over the meatloaf.
Cover loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 15–25 minutes, until the vegetables are tender and the meatloaf is nicely browned.
The center of the meatloaf should reach 160°F (71°C). Let it rest for about 5 minutes before serving.
Tip: For an even richer gravy like the photo, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it into the hot cooking juices after baking.
