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. Trim and halve zucchini<\/strong> lengthwise, cut crosswise into \u00bd-inch-thick half-moons. Finely chop sun-dried tomatoe<\/strong>s. Halve, peel, and finely dice onion.<\/strong><\/p>\n Roast veggies: <\/strong><\/p>\n Toss carrots <\/strong>and zucchini <\/strong>on one side of a baking sheet with a large drizzle of olive oil, salt<\/strong>, and pepper<\/strong>. Roast on top rack for 5 minutes (you\u2019ll add more to the sheet then).<\/p>\n Season & form meatloaves: <\/strong><\/p>\n Meanwhile, in a medium bowl, combine panko<\/strong> with 1 TBS water<\/strong>, mix with your hands until pasty. Add beef<\/strong>, Italian Seasoning<\/strong>, half the sun-dried tomatoes<\/strong>, 2 TBS onion<\/strong>, \u00bd tsp salt<\/strong>, and pepper<\/strong>, mix to combine.<\/p>\n Form beef mixture <\/strong>into two 1-inch-tall loaves.<\/p>\n Bake meatloaves: <\/strong><\/p>\n Once veggies<\/strong> have roasted 5 minutes, remove sheet from oven. Add meatloaves<\/strong> to empty side of sheet.<\/p>\n Return to top rack, roast until veggies are browned and tender and meatloaves are cooked through, 15-18 minutes.<\/p>\n Cook couscous: <\/strong><\/p>\n Meanwhile, heat a drizzle of oil<\/strong> in a small pot over medium-high heat. Add couscous<\/strong> and half the remaining onion<\/strong>, cook, stirring, until couscous is lightly toasted, and onion<\/strong> is softened, 4- to 6-minutes.<\/p>\n Stir in \u00be cup water<\/strong>, bring to a boil, then cover and reduce to a low simmer. Cook until couscous<\/strong> is tender, 6- to 8-minutes.<\/p>\n Keep covered off heat until ready to serve.<\/p>\n Make sauce: <\/strong><\/p>\n While couscous <\/strong>cooks, heat a drizzle of oil i<\/strong>n a small pan over medium-high heat. Add remaining onion<\/strong> and remaining sun-dried tomatoes<\/strong>, cook, stirring occasionally, until softened, 3- to 5-minutes. Season with a pinch of salt <\/strong>and pepper<\/strong>.<\/p>\n Add half the stock concentrates, <\/strong>\u00bd cup water, <\/strong>and \u00bc tsp sugar, <\/strong>cook, <\/strong>stirring occasionally, until thickened, 2- to 4-minutes.<\/p>\n Turn off heat. Stir in cream cheese<\/strong> until smooth. Season with salt <\/strong>and pepper <\/strong>to taste.<\/p>\n Finish & serve: <\/strong><\/p>\n To pot with couscous, <\/strong>stir in 1\u00bd TBS butter <\/strong>and remaining stock concentrate<\/strong>. Taste and season with salt<\/strong> and pepper<\/strong>.<\/p>\n Divide meatloaves, couscous, <\/strong>and roasted veggies <\/strong>between plates. Drizzle meatloaves<\/strong> with as much sauce<\/strong> as you like. Serve with any remaining sauce<\/strong> on the side.<\/p>\n","protected":false},"excerpt":{"rendered":" with Onion Couscous & Roasted Carrot-Zucchini Jumble Yield: 2 Baked on a sheet pan, with craggy edges for crisping and browning. Filled with chewy bits of sun-dried tomato that burst with tangy, savory flavor. Then smothered in a creamy onion sauce. The meatloaves are accompanied by roasted carrots and zucchini, plus buttery couscous. Prep: 10 Cook: 35 6oz carrots 1onion 1tbs Italian seasoning 2tbs cream cheese 1zucchini 1\u00bdoz sun-dried tomatoes \u00bccup panko breadcrumbs 10oz ground beef 2\u00bdoz Israeli couscous 2oz…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/06\/Sun-DriedTomatoMeatloafServe.jpg?resize=300%2C152\")
<\/p>\n