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 ½-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Finely chop sun-dried tomatoes. Halve, peel, and finely dice onion.

Step 2

• Toss carrots and zucchini on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper (for 4 servings, spread out across entire sheet). Roast on top rack for 5 minutes (you’ll add more to the sheet then).

Step 3

• Meanwhile, in a medium bowl, combine panko with 1 TBSP water (2 TBSP for 4 servings); mix with your hands until pasty. Add beef*, Italian Seasoning, half the sun-dried tomatoes, 2 TBSP onion (4 TBSP for 4), ½ tsp salt (1 tsp for 4), and pepper; mix to combine.• Form beef mixture into two 1-inch-tall loaves (four loaves for 4).

Step 4

• Once veggies have roasted 5 minutes,remove sheet from oven. Addmeatloaves to empty side of sheet. (For4 servings, leave veggies roasting; addmeatloaves to a second sheet and bakeon middle rack.)• Return to top rack until veggies arebrowned and tender and meatloaves arecooked through, 15-18 minutes.

Step 5

• Meanwhile, heat a drizzle of oil in a smallpot over medium-high heat. Addcouscous and half the remainingonion; cook, stirring, until couscous islightly toasted and onion is softened,4-6 minutes.• Stir in ¾ cup water (1¼ cups for4 servings); bring to a boil, then coverand reduce to a low simmer. Cookuntil couscous is tender, 6-8 minutes.• Keep covered off heat until readyto serve.

Step 6

• While couscous cooks, heat a drizzle ofoil in a small pan over mediumhigh heat. Add remaining onion andremaining sun-dried tomatoes; cook,stirring occasionally, until softened,3-5 minutes. Season with a pinch of saltand pepper.• Add half the stock concentrates, ½ cupwater, and ¼ tsp sugar (¾ cup water and½ tsp sugar for 4 servings); cook, stirringoccasionally, until thickened, 2-4 minutes.• Turn off heat. Stir in cream cheeseuntil smooth. Season with salt andpepper to taste.

Step 7

• Stir 1½ TBSP butter (3 TBSP for4 servings) and remaining stockconcentrate into pot with couscous.Taste and season with salt and pepper.• Divide meatloaves, couscous, androasted veggies between plates. Drizzlemeatloaves with as much sauce as youlike. Serve with any remaining sauceon the side.Ground Beef is fully cooked when internal temperature reaches 160°.