• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 5.

• While potatoes cook, peel and mince or grate garlic. Halve, peel, and cut onion into 1/2-inch-thick wedges; mince a couple wedges until you have 2 TSBP (4 TBSP for 4 servings). Roughly chop parsley. Trim green beans if necessary.

• In a large bowl, gently combine beef*, panko, garlic, Warming Spice Blend, half the minced onion, half the parsley, salt (we used 3/4 tsp; 11/2 tsp for 4 servings), and pepper. Form into two 1-inch-tall loaves (four loaves for 4). • Place meatloaves on one side of a lightly oiled baking sheet. (For 4, arrange meatloaves across entire sheet.) • Bake on top rack for 8 minutes (they’ll finish cooking in the next step).

• Once meatloaves have baked 8 minutes, remove sheet from oven. Carefully toss green beans and onion wedges on opposite side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, leave meatloaves roasting; toss veggies on a second sheet and roast on middle rack.) • Return sheet to top rack and roast until meatloaves are cooked through and veggies are tender and browned, 10-12 minutes more.

• Meanwhile, return pot with drained potatoes to low heat. Mash with sour cream and 2 TBSP butter (4 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. Add remaining minced onion; cook, stirring, until softened, 1-2 minutes. • Sprinkle with flour and whisk vigorously to combine. Whisk in stock concentrate and 1 cup water (11/2 cups for 4). Bring to a simmer and cook until thickened, 2-3 minutes more. • Remove from heat; stir in remaining parsley and season with salt and pepper. TIP: Add an additional splash of water if needed to reach desired consistency.

• Slice meatloaves crosswise. • Divide meatloaves, mashed potatoes, and roasted veggies between plates in separate sections. Spoon gravy over meatloaves and mashed potatoes and serve. Ground Beef is fully cooked when internal temperature reaches 160°.