Step 1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and halve zucchini lengthwise; slice crosswise into 1-inch-thick half-moons.

Step 2

• In a medium bowl (use a large bowl for 4 servings) gently combine beef*, panko, garlic powder, salt (we used 3⁄4 tsp; 11⁄4 for 4), and pepper. • Form into two 1-inch-tall loaves (four loaves for 4).

Step 3

• Place meatloaves on one side of a lightly oiled baking sheet. TIP: Line sheet with foil first for easier cleanup. • Toss carrots and zucchini on empty side with a large drizzle of olive oil, salt, and pepper. (For 4 servings, use 2 baking sheets; roast meatloaves on middle rack and veggies on top rack.) • Roast on top rack until meatloaves are cooked through and veggies are browned and tender, 22-25 minutes. TIP: Love extra-crispy veggies? Once meatloaves are done, remove from sheet and continue roasting veggies for 2-3 minutes more.

Step 4

• While everything roasts, halve, peel, and thinly slice onion. Pick parsley leaves from stems; roughly chop leaves. • Heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 6-9 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly.

Step 5

• Add cream cheese, stock concentrate, 1⁄2 cup water, and 3⁄4 tsp sugar (1 1⁄2 tsp for 4 servings) to pan with onion; cook until thickened, 1-3 minutes more. • Turn off heat; stir in 1 TBSP butter (2 TBSP for and a pinch of chopped parsley. Taste and season with salt and pepper.

Step 6

• Carefully toss roasted veggies with half the sumac (all for 4 servings). • Divide meatloaves and veggies between plates. Spoon caramelized onion sauce over meatloaves; garnish with remaining chopped parsley. Serve.