Meatloafes with Creamy Thyme Sauce

🥘 Ingredients

• Brussels sprouts
  1 lb
• beef demi-glace
  2 unit
• black pepper
  1 tsp
• broccoli
  1 lb
• butter
  2 tbsp
• cooking oil
  1 tbsp
• garlic powder
  2 tsp
• ground beef
  20 oz
• panko breadcrumbs
  ½ cup
• potatoes
  24 oz
• salt
  1 tsp
• shallot
  2 unit
• sour cream
  3 tbsp
• thyme
  0.05 oz

🍳 Cookware

• large pot
• large bowl
• baking sheet
• medium pan
• potato masher

1. 

   1

   Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve and peel shallot ; thinly slice one half and mince the remaining. Trim and halve Brussels sprouts lengthwise (or if using broccoli , trim it into bite-size florets). Place potatoes in a large pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 15-20 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

   potatoes: 24 oz, shallot: 2 unit, Brussels sprouts: 1 lb, broccoli: 1 lb
2. 

   2

   While potatoes should cook, in a large bowl , combine ground beef , panko breadcrumbs , minced shallot, half the garlic powder , and water. Stir in 1 tbsp water (2 tbsp for 4 servings); season generously with salt and black pepper . Form mixture into two 1-inch-tall loaves (four loaves for 4).

   ground beef: 20 oz, panko breadcrumbs: ½ cup, garlic powder: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Place meatloaves on one side of a lightly oiled baking sheet coated with cooking oil . TIP: Line sheet with foil first for easier cleanup. Toss Brussels sprouts on empty side with a drizzle of oil; season generously with salt and pepper. Roast on top rack until meatloaves are cooked through and Brussels sprouts are browned and tender, ⏱️ 15-20 minutes . For 4 servings, use 2 baking sheets; roast meatloaves on middle rack and Brussels sprouts on top rack. TIP: If Brussels sprouts finish first, remove from sheet and continue roasting meatloaves.

   cooking oil: 1 tbsp
4. 

   4

   While everything roasts, strip thyme leaves from stems; finely chop the leaves until you have ½ tsp (1 tsp for 4 servings). Heat a drizzle of olive oil in a medium pan over medium-high over. Add chopped thyme and sliced shallot; season with salt and pepper. Cook, stirring, until softened, ⏱️ 2-4 minutes . Stir in beef demi-glace and ¼ cup water (⅔ for 4). Bring to a boil, then reduce to a low simmer. Cook until slightly thick, ⏱️ 2-3 minutes . Turn off heat. Stir in sour cream (half of the sour cream; you’ll use the rest in the next) and butter , until melted and combined. Season with salt and pepper.

   thyme: 0.05 oz, beef demi-glace: 2 unit, sour cream: 3 tbsp, butter: 1 tbsp
5. 

   5

   Heat the pot with drained potatoes over low heat; add the remaining sour cream, remaining garlic powder, and butter . Mash with a potato masher until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

   butter: 1 tbsp
6. 

   6

   If necessary, reheat the pan with chop sauce over low heat; stir until warm through. Divide meatloaves, mashed potatoes, and broccoli or Brussels sprouts between plates. Spoon sauce over the meatloaf and serve an extra sauce at the table.