Step 1

• Adjust racks to middle and top positions (middle, top, and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and mince shallot. Peel and mince or grate garlic. Finely chop parsley. Cut broccoli into bite-size pieces if necessary.

Step 2

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

Step 3

• Meanwhile, in a large bowl, gently combine turkey*, panko, half the shallot, half the garlic, half the parsley, half the stock concentrates, 1⁄4 tsp salt (1⁄2 tsp for 4 servings), and pepper. • Form into two 1-inch-tall loaves (four loaves for 4). Place on one side of second baking sheet and brush tops with ketchup. (For 4, arrange meatloaves across entire baking sheet.) • Toss broccoli on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4, toss broccoli on a third baking sheet.) • Roast on top rack until meatloaves are cooked through and broccoli is browned and tender, 15-20 minutes. (For 4, roast meatloaves on top rack and broccoli on bottom rack, swapping positions halfway through.)

Step 4

• Meanwhile, melt 2 TBSP butter (4 TBSP for 4 servings) in a large pan over medium- high heat. Add remaining shallot and remaining garlic. Cook, stirring frequently, until shallot is softened and garlic is fragrant, 1-2 minutes. TIP: For perfect timing, start gravy when meatloaves and veggies have 5 minutes left! • Sprinkle flour over shallot mixture; stir to combine. Slowly whisk in remaining stock concentrate and 1⁄2 cup water (1 cup for 4). Bring to a simmer and cook until thickened, 2-3 minutes. • Remove gravy from heat. Stir in remaining parsley; season with salt and pepper. TIP: If gravy seems too thick, stir in more water a splash at a time.

Step 5

• Once cool enough to handle, slice meatloaves crosswise.

Step 6

• Divide meatloaves, potato wedges, and broccoli between plates. Spoon gravy over meatloaves and serve. Ground Poultry is fully cooked when internal temperature reaches 165°.