Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic. Grate one shallot into a large bowl. Halve, peel, and mince other shallot. Strip thyme leaves from stems; discard stems. Roughly chop leaves. Halve carrots lengthwise. Peel potatoes, then cut into long, thin sticks (like French fries).
Toss carrots with a large drizzle of olive oil and arrange toward one side of a baking sheet. Toss potatoes with a large drizzle of olive oil and arrange toward other side. Season both with salt and pepper. Roast in oven until tender and browned, 20-25 minutes total (we’ll
Add panko, beef, half the thyme, garlic, and a few dashes of salt and pepper to bowl with grated shallot (we used ¾ tsp kosher salt). Gently combine with hands, then shape mixture into four 1-inch-tall loaves.
After veggies have roasted 7-8 minutes, remove sheet from oven. Give veggies a toss. Place meatloaves on same sheet, then brush tops of loaves with ketchup. Return sheet to oven and continue roasting until meatloaves are cooked through, 15-18 minutes more. TIP: If there isn’t enough room on your sheet, you can add the meatloaves to a second sheet.
Melt 1 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 concentrates and 1 cup water. Bring to a simmer and let bubble until thick and saucy, 3-4 minutes. Season with salt and pepper.
Slice meatloaves crosswise and divide between plates. Arrange veggies to the side. Spoon gravy over meatloaves and serve.
Percentages are based on a diet of 2000 calories a day.