Step 1

• Adjust racks to middle and top 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 drizzle of oil, salt, and pepper. Roast on middle rack until tender, 25-30 minutes. Cut broccoli into bite-size pieces if necessary. Toss broccoli as instructed. Set aside until Step 3. (Save carrots for another use.)

Step 2

• Meanwhile, dice potatoes into 1⁄2-inch pieces. Roughly chop parsley. Dice tomato into 1⁄2-inch pieces. Peel and mince or grate garlic. • 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 1⁄2 cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat. (You’ll finish the potatoes in Step 5.)

Step 3

• While potatoes cook, in a large bowl, gently combine beef*, panko, half the parsley, salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4 servings), and pepper. Form into two 1-inch-tall loaves (four loaves for 4). • Place meatloaves on a second baking sheet and roast on top rack until browned and cooked through, 15-20 minutes. Roast broccoli on middle rack until browned and tender, 15-20 minutes.

Step 4

• Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add diced tomato and cook, stirring occasionally, until slightly softened, 1 minute. • Add garlic and cook, stirring, until fragrant, 30-60 seconds. • Add tomato paste and 1⁄2 cup water (3⁄4 cup for 4 servings); whisk to combine. Bring to a simmer and cook until slightly thickened, 1-2 minutes. • Stir in Italian herb paste. Taste and season with salt and pepper if desired.

Step 5

• To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed until desired consistency is reached. • Season with salt and pepper.

Step 6

• Divide meatloaves, mashed potatoes, and roasted carrots between plates in separate sections. Spoon marinara over meatloaves; garnish everything with remaining parsley. Serve. Ground Meat is fully cooked when internal temperature reaches 160°.