with Sumac Roasted Carrots & Zucchini or Broccoli

Yield: 2 Servings

A big spoonful of creamy sauce, made with sweet caramelized onion, cream cheese, butter, and a pinch of parsley tops these personal meatloaves. On the side, sumac seasoned roasted carrots and a choice of zucchini or broccoli to give it a citrusy flavor.

PREP: 10 COOK: 35

• 12oz carrots
• ¼cup panko breadcrumbs
• ¼oz parsley
• ½tsp sumac
• 1-2zucchini (depending on size)
• — or —
• 8oz broccoli florets
• 10-12oz ground beef
• 1tsp garlic powder
• 1yellow onion
• 2TBS cream cheese
• 1heaping tsp chicken stock concentrate (like Better Than Bouillon)
• salt & pepper
• 4tsp cooking oil
• 2tsp olive oil
• ¼tsp sugar
• 1TBS butter

Start prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Trim and halve zucchini lengthwise, slice crosswise into 1-inch-thick half-moons. Cut broccoli into bite-size pieces if necessary.

Form meatloaves:

In a medium bowl, gently combine beef, ¼ cup panko, 1 tsp garlic powder, ½ tsp salt, and pepper.

Form into two 1-inch-tall loaves.

Roast loaves & carrots:

Place meatloaves on one side of a lightly oiled baking sheet.

Tip: Line sheet with foil first for easier cleanup.

Toss carrots on empty side with a large drizzle of olive oil, salt, and pepper.

Roast on top rack until meatloaves are cooked through and carrots are browned and tender, 22-25 minutes.

Or place broccoli on a quarter-sheet pan, drizzle with oil and season with a pinch of salt and pepper. Roast on the middle rack of the oven until browned and tender, 15-20 minutes.

TIP: Love extra crispy veggies? Once meatloaves are done, remove from sheet and continue roasting carrots for 2- to 3-minutes more.

Finish prep & cook veggies:

While everything roasts, halve, peel, and thinly slice onion. Pick parsley leaves from stems, roughly chop leaves.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini, cook, stirring, until softened and lightly browned, 5- to 7-minutes. Turn off heat, transfer to a plate. Wipe out pan.

Add a large drizzle of oil to same pan over medium-high heat. Add onion, cook, stirring occasionally, until browned and softened, 6- to 9-minutes.

Tip: Lower heat and add a splash of water if onion begins to brown too quickly.

Make sauce:

Add 2 TBS cream cheese, stock concentrate, ½ cup water, and ¾ tsp sugar to pan with onion, cook until thickened, 1- to 3-minutes more.

Turn off heat, stir in 1 TBS butter and a pinch of chopped parsley. Taste and season with salt and pepper.

Finish & serve:

Carefully toss green vegetable and carrots together with ½ tsp sumac.

Divide meatloaves and carrots & green vegetable between plates. Spoon caramelized onion sauce over meatloaves, garnish with remaining chopped parsley. Serve.