Meatloaves with Creamy Thyme Sauce
plus Garlic Mashed Potatoes & Brussels Sprouts
Ingredients (2 servings)
- 12 ounces potatoes
- 1 shallot
- 8 ounces Brussels sprouts
- 10 ounces ground beef
- ¼ cup panko breadcrumbs
- 1 teaspoon garlic powder
- ¼ ounce thyme
- 1 beef stock concentrate
- 3 tablespoons sour cream
- 2 tablespoons butter
- Cooking oil
- Salt
- Black pepper
Instructions
- Preheat oven to 425°F.
- Peel and dice the potatoes. Halve the Brussels sprouts and mince the shallot.
- Boil the potatoes in salted water until fork tender. Reserve ½ cup cooking water before draining.
- Combine the beef, panko, garlic powder, half the minced shallot, 1 tablespoon water, salt, and pepper. Form into two small meatloaves.
- Place the meatloaves on one side of a baking sheet. Toss the Brussels sprouts with oil, salt, and pepper and place on the other side.
- Roast until the meatloaves are cooked through and the Brussels sprouts are browned.
- Meanwhile, sauté the remaining shallot with the thyme. Stir in the beef stock concentrate and ¼ cup water. Simmer, then remove from heat and stir in the sour cream and 1 tablespoon butter.
- Mash the potatoes with the remaining butter and enough reserved cooking water to make them creamy. Season with salt and pepper.
- Serve the meatloaves with mashed potatoes, Brussels sprouts, and thyme sauce.
