• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate garlic. Dice potatoes into 1/2-inch pieces. Halve, peel, and thinly slice onion. Cut broccoli florets into bite-size pieces.

• In a large bowl, combine panko, garlic, 2 TBSP water, and 2 tsp Italian Seasoning (you’ll use the rest in the next step). (For 4 servings, use 4 TBSP water and 4 tsp Italian Seasoning.) • Add beef*, 3/4 tsp salt (11/2 tsp for 4), and pepper; mix to combine, then form into two 1-inch-tall loaves (four loaves for 4). Place on one side of a lightly oiled baking sheet.

• Toss potatoes on a second baking sheet with a large drizzle of olive oil, remaining Italian Seasoning, salt, and pepper. • Roast on top rack until browned and crisp, 20-25 minutes. • Place sheet with meatloaves on middle rack; roast for 10 minutes (you’ll add the broccoli then).

• Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add vinegar, 2 TBSP water, and 1 tsp sugar (2 tsp for 4 servings); cook, stirring, until onion is caramelized and jammy, 2-3 minutes. Stir in tomato paste and stock concentrate until combined. • Stir in 1/4 cup water and bring to a simmer; cook until thickened, 1-2 minutes. Remove from heat and season with salt and pepper.

• Once meatloaves have roasted 10 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a drizzle of olive oil, salt, and pepper. • Return to oven until meatloaves are cooked through and broccoli is browned and tender, 12-15 minutes more. TIP: If broccoli is done before meatloaves, remove from sheet and continue baking meatloaves.

• In the last 3-4 minutes of baking, top meatloaves with sauce and sprinkle with mozzarella. Return to oven until cheese melts. • Divide meatloaves, potatoes, and broccoli between plates and serve. Ground Beef is fully cooked when internal temperature reaches 160°.