• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Peel and mince garlic. Halve, peel, and mince half the onion (whole onion for 4 servings). Roughly chop parsley. Cut broccoli into bite-size pieces if necessary.

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, in a large bowl, soak bread with 2 TBSP water (4 TBSP for 4 servings); break up with your hands until pasty. Combine beef, garlic, half the minced onion, half the parsley, salt (we used 3/4 tsp; 11/2 tsp for 4), and pepper. Gently combine, then form into two 1-inch-tall loaves (four loaves for 4). Arrange on one side of a second baking sheet. • Brush tops of meatloaves with half the ketchup (all for 4). Swap in organic beef for beef.

• Toss broccoli on opposite side of sheet from meatloaves with a drizzle of oil, salt, and pepper. • Roast on middle rack until broccoli is tender and meatloaves are cooked through, 15-20 minutes. TIP: If broccoli finishes first, remove from sheet and continue roasting meatloaves.

• Meanwhile, melt 1/2 TBSP butter (1 TBSP for 4 servings) in a medium pan over medium heat. Add remaining minced onion; cook, stirring, until softened, 3-4 minutes. • Sprinkle with flour; stir vigorously to combine. Whisk in stock concentrate and 1/2 cup water (1 cup for 4). Bring to a simmer and cook until thickened and saucy, 3-4 minutes. • Stir in remaining parsley; season with salt and pepper.

• Slice meatloaves crosswise. • Divide meatloaves, potato wedges, and broccoli between plates. Spoon gravy over meatloaves and serve. Ground Beef is fully cooked when internal temperature reaches 160º.