| 566g Ground Beef | |
| 4 Carrots | |
| 2 Garlic Cloves | |
| 30g Panko Breadcrumbs | |
| 18g All-purpose Flour | |
| 18g Butter | |
| 236ml Water | |
| 680g Potatoes | |
| 80g Shallots | |
| 4 Sprigs Thyme | |
| 500ml Beef Stock | |
| Salt & Pepper |
| 1. | Adjust oven racks to top and middle positions and preheat to 220°C. Wash and dry all produce. |
| 2. | Halve, peel, and grate one half of the shallot into a medium bowl. Mince the remaining shallot. Peel and mince the garlic. Strip thyme leaves from stems and roughly chop. Halve carrots lengthwise. Cut potatoes into 1.5 cm thick wedges. |
| 3. | Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on the middle rack for 5 minutes. |
| 4. | Toss potatoes on a separate baking sheet with a drizzle of oil, salt, and pepper. Roast on the top rack for 20-25 minutes. |
| 5. | In the bowl with the grated shallot, add the ground beef, panko, garlic, half the chopped thyme, salt, and pepper. Gently combine and form into two 2.5 cm tall loaves. |
| 6. | Once the carrots have roasted for 5 minutes, remove the sheet and place the meatloaves on the empty side. Brush the tops of the loaves with ketchup. Return to the middle rack and roast until the meatloaves are cooked through and carrots are tender, 15-18 minutes. |
| 7. | While everything roasts, melt butter in a medium pan over medium heat. Add the minced shallot and remaining thyme. Cook until softened, 3-4 minutes. |
| 8. | Sprinkle flour into the pan and stir for 1 minute. Gradually whisk in the beef stock concentrate and 118g of water. Bring to a simmer and cook until thickened and saucy, 3-4 minutes. Season with salt and pepper. |
| 9. | Slice the meatloaves crosswise. Divide the meatloaf, roasted carrots, and potato wedges between plates. Spoon the thyme gravy over the meatloaf and serve. |
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