Prep the ingredients: Wash and dry all produce. Preheat the oven to 450 degrees. Mince or grate the garlic. Halve, peel, and grate 1 shallot with a box grater. Strip the thyme from the sprigs and roughly chop the leaves. Halve the baby carrots lengthwise. Peel the potatoes, then slice into sticks (like French fries).

Toss the carrot halves and potato sticks on separate sides of a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast for 20-25 minutes, tossing halfway through, until golden brown. TIP: If you have a second baking sheet, we recommend dividing the veggies between two baking sheets for maximum browning.

In a medium bowl, mix together the panko, ground beef, grated shallot, half the thyme, garlic, and a very large pinch of salt (we used 1 1/2 teaspoons kosher salt) and pepper. Form the mixture into four loaves. Place the loaves onto the baking sheet with the veggies, and spread the tops with the ketchup. Bake the loaves as the veggies finish, for about 15-18 minutes, until cooked through.

Halve, peel, and finely chop the remaining shallot. Heat 1 Tablespoon butter in a medium pan over medium heat. Add the shallot and remaining thyme and cook, tossing for 3-4 minutes, until softened. Sprinkle the flour into the pan and whisk to combine. Whisk in the stock concentrates and 1 cup water. Simmer for 3-4 minutes, until thickened. Season to taste with salt and pepper.

Finish and plate: Slice the homestyle meatloaf and serve with the roasted root vegetables. Spoon over the thyme gravy and enjoy!