Homestyle Meatloaf with Caramelized Onion Gravy, Buttery Carrots and Herb Roasted Potatoes

Preheat oven to 375°F (190°C).

Wash and scrub 2 medium russet potatoes, then cut into 1-inch cubes. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and leaves from 1 sprig rosemary. Arrange on one side of a baking sheet.

Wash, peel, and cut 3 medium carrots into 1/2-inch thick diagonal slices. Toss with 1/2 tablespoon olive oil and a pinch of salt and pepper. Arrange on the other side of the baking sheet with potatoes.

Place baking sheet in oven and roast for 35-40 minutes, turning vegetables halfway through cooking time.

While vegetables roast, finely dice half of the medium yellow onion and mince 2 cloves of garlic. Slice the remaining half onion into thin strips for the gravy.

In a large bowl, combine 1 pound ground beef, diced onion, minced garlic, 1/2 cup breadcrumbs, 1 large egg, 2 tablespoons ketchup, 1/2 tablespoon Worcestershire sauce, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.

Shape the meat mixture into a loaf on a parchment-lined baking sheet. Brush the top with the remaining 1 tablespoon ketchup.

Place the meatloaf in the oven with the vegetables and bake for 35 minutes, or until the internal temperature reaches 160°F (71°C).

While the meatloaf and vegetables cook, prepare the caramelized onion gravy. Heat 1 tablespoon butter in a saucepan over medium-low heat.

Add the sliced onions to the pan with a pinch of salt. Cook slowly, stirring occasionally, for about 15 minutes until the onions are soft and caramelized to a golden brown.

Increase heat to medium and sprinkle 1 tablespoon flour over the onions. Cook, stirring constantly, for 1 minute.

Gradually whisk in 1 cup beef broth and remaining 1/2 tablespoon Worcestershire sauce. Bring to a simmer and cook for 5-7 minutes until thickened. Season with salt and pepper to taste.

When the carrots are tender, transfer them to a small bowl and toss with 1 tablespoon butter and 1 tablespoon chopped fresh parsley.

Once the meatloaf reaches 160°F (71°C), remove from the oven and let rest for 5 minutes before slicing.

To serve, slice the meatloaf and place on plates alongside the herb roasted potatoes and buttery carrots. Spoon the caramelized onion gravy over the meatloaf and potatoes. Garnish with remaining chopped parsley.