• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. • Toss carrots on a baking sheet with a large drizzle of oil; season with salt and pepper. Roast on middle rack until tender, 25-30 minutes. Cut broccoli into bite-size pieces or trim green beans if necessary. Swap in broccoli or green beans for carrots; roast for 15-20 minutes.

• Dice potatoes into 1/2-inch pieces. Roughly chop parsley. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid (2 cups for 4 servings). • Drain and return potatoes to pot. Keep covered off heat until ready to mash.

• In a large bowl, gently combine beef*, panko, half the garlic and onion spread, half the parsley, salt (we used 3/4 tsp; 11/2 tsp for 4 servings), and pepper. Form beef mixture into two 1-inch-tall loaves (four loaves for 4 servings); place on a second baking sheet. • Roast meatloaves on top rack until browned and mostly cooked through, 16 minutes.

• Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30-60 seconds. Stir in remaining garlic and onion paste and ketchup. • Once meatloaves have cooked 16 minutes, remove sheet from oven. Spoon garlic onion glaze over meatloaves. • Return to top rack until meatloaves are cooked through and glaze is tacky, 2-4 minutes more.

• Add sour cream and 1 TBSP butter (2 TBSP for 4 servings) to potatoes; mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

• Divide meatloaves, mashed potatoes, and roasted carrots between plates in separate sections. Sprinkle everything with remaining parsley and serve. Ground beef is fully cooked when internal temperature reaches 160°.