• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Trim and halve zucchini lengthwise; slice crosswise into 1-inch-thick half-moons. Cut broccoli into bite-size pieces if necessary. (Save carrots for another use.)

• In a medium bowl (use a large bowl for 4 servings), gently combine beef*, panko, garlic powder, salt (we used 3/4 tsp; 11/4 tsp for 4), and pepper. • Form into two 1-inch-tall loaves (four loaves for 4).

• Place meatloaves on one side of a lightly oiled baking sheet. TIP: Line sheet with foil first for easier cleanup. • Toss carrots on empty side with a large drizzle of olive oil, salt, and pepper. (For 4 servings, use 2 baking sheets; roast meatloaves on middle rack and carrots on top rack.) • Roast on top rack until meatloaves are cooked through and carrots are browned and tender, 22-25 minutes. TIP: Love extra-crispy veggies? Once meatloaves are done, remove from sheet and continue roasting carrots for 2-3 minutes more. Roast meatloaves on top rack for 5 minutes (skip roasting the carrots!), then remove sheet from oven. Swap in broccoli for carrots; carefully toss as instructed. Roast 15-20 minutes more.

• While everything roasts, halve, peel, and thinly slice onion. Pick parsley leaves from stems; roughly chop leaves. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini; cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Turn off heat; transfer to a plate. Wipe out pan. • Add a large drizzle of oil to same pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 6-9 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly.

• Add cream cheese, stock concentrate, 1/2 cup water, and 3/4 tsp sugar (11/2 tsp for 4 servings) to pan with onion; cook until thickened, 1-3 minutes more. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) and a pinch of chopped parsley. Taste and season with salt and pepper.

• Carefully toss zucchini and carrots together with half the sumac (all for 4 servings). • Divide meatloaves and carrots and zucchini between plates. Spoon caramelized onion sauce over meatloaves; garnish with remaining chopped parsley. Serve. Ground Beef is fully cooked when internal temperature reaches 160º.