PREP: 10 COOK: 35<\/p>\n
- \n
- 12<\/span>oz carrots<\/span><\/li>\n
- \u00bc<\/span>cup panko breadcrumbs<\/span><\/li>\n
- \u00bc<\/span>oz parsley<\/span><\/li>\n
- \u00bd<\/span>tsp sumac<\/span><\/li>\n
- 1-2<\/span>zucchini (depending on size) <\/span><\/li>\n
- — or —<\/span><\/li>\n
- 8<\/span>oz broccoli florets<\/span><\/li>\n
- 10-12<\/span>oz ground beef<\/span><\/li>\n
- 1<\/span>tsp garlic powder <\/span><\/li>\n
- 1<\/span>yellow onion<\/span><\/li>\n
- 2<\/span>TBS cream cheese<\/span><\/li>\n
- 1<\/span>heaping tsp chicken stock concentrate (like Better Than Bouillon)<\/span><\/li>\n
- salt & pepper<\/span><\/li>\n
- 4<\/span>tsp cooking oil<\/span><\/li>\n
- 2<\/span>tsp olive oil<\/span><\/li>\n
- \u00bc<\/span>tsp sugar<\/span><\/li>\n
- 1<\/span>TBS butter<\/span><\/li>\n<\/ul>\n
Start prep:<\/strong><\/p>\n
Adjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n
Trim, peel, and cut carrots<\/strong> on a diagonal into \u00bd-inch-thick pieces.<\/p>\n
Trim and halve zucchini<\/strong> lengthwise, slice crosswise into 1-inch-thick half-moons. Cut broccoli<\/strong> into bite-size pieces if necessary.<\/p>\n
Form meatloaves:<\/strong><\/p>\n
In a medium bowl, gently combine beef<\/strong>, \u00bc cup panko<\/strong>, 1 tsp garlic powder<\/strong>, \u00bd tsp salt<\/strong>, and pepper<\/strong>.<\/p>\n
Form into two 1-inch-tall loaves.<\/p>\n
Roast loaves & carrots:<\/strong><\/p>\n
Place meatloaves on one side of a lightly oiled<\/strong> baking sheet.<\/p>\n
Tip:<\/strong> Line sheet with foil first for easier cleanup.<\/p>\n
Toss carrots<\/strong> on empty side with a large drizzle of olive oil, salt, and pepper<\/strong>.<\/p>\n
Roast on top rack until meatloaves<\/strong> are cooked through and carrots<\/strong> are browned and tender, 22-25 minutes.<\/p>\n
Or place broccoli<\/strong> on a quarter-sheet pan, drizzle with oil<\/strong> and season with a pinch of salt<\/strong> and pepper.<\/strong> Roast on the middle rack of the oven until browned and tender, 15-20 minutes.<\/p>\n
TIP:<\/strong> Love extra crispy veggies? Once meatloaves<\/strong> are done, remove from sheet and continue roasting carrots<\/strong> for 2- to 3-minutes more.<\/p>\n
Finish prep & cook veggies:<\/strong><\/p>\n
While everything roasts, halve, peel, and thinly slice onion<\/strong>. Pick parsley<\/strong> leaves from stems, roughly chop leaves.<\/p>\n
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini<\/strong>, cook, stirring, until softened and lightly browned, 5- to 7-minutes. Turn off heat, transfer to a plate. Wipe out pan.<\/p>\n
Add a large drizzle of oil<\/strong> to same pan over medium-high heat. Add onion<\/strong>, cook, stirring occasionally, until browned and softened, 6- to 9-minutes.<\/p>\n
Tip:<\/strong> Lower heat and add a splash of water if onion begins to brown too quickly.<\/p>\n
Make sauce:<\/strong><\/p>\n
Add 2 TBS cream cheese, stock concentrate,<\/strong> \u00bd cup water<\/strong>, and \u00be tsp sugar<\/strong> to pan with onion<\/strong>, cook until thickened, 1- to 3-minutes more.<\/p>\n
Turn off heat, stir in 1 TBS butter<\/strong> and a pinch of chopped parsley<\/strong>. Taste and season with salt<\/strong> and pepper.<\/strong><\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/BeefMeatloafCreamyOnionServe.jpg?resize=300%2C171\")
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/CreamyCaramelizedOnionMeatloavesServe.jpg?resize=300%2C171\")
<\/p>\nFinish & serve:<\/strong><\/p>\n
Carefully toss green vegetable <\/strong>and carrots<\/strong> together with \u00bd tsp sumac.<\/strong><\/p>\n
Divide meatloaves<\/strong> and carrots<\/strong> & green vegetable <\/strong>between plates. Spoon caramelized onion sauce<\/strong> over meatloaves<\/strong>, garnish with remaining chopped parsley<\/strong>. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00bccup panko breadcrumbs \u00bcoz parsley \u00bdtsp sumac 1-2zucchini (depending on size) — or — 8oz broccoli florets 10-12oz ground beef…<\/p>\n
- \u00bc<\/span>cup panko breadcrumbs<\/span><\/li>\n