Creamy Caramelized Onion Meatloaves

with Sumac Roasted Carrots & Zucchini

Allergens: Milk, Wheat

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Carrot

    12 ounce

  • Onion

    1 unit

  • Zucchini

    1 unit

  • Cream Cheese

    2 tablespoon

  • Ground Beef

    10 ounce

  • Chicken Stock Concentrate

    1 unit

  • Sumac

    ½ teaspoon

  • Panko Breadcrumbs

    ¼ cup

  • Parsley

    ¼ ounce

  • Garlic Powder

    1 teaspoon

  • Cooking Oil

    4 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    3 teaspoon (tsp)

  • Sugar

    ¾ teaspoon (tsp)

  • Olive Oil

    2 teaspoon (tsp)

Cooking steps
1

  • 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 ½-inch-thick pieces. Trim and halve zucchini lengthwise; slice crosswise into 1-inch-thick half-moons.

2

  • In a medium bowl (use a large bowl for 4 servings), gently combine beef*, panko, garlic powder, salt (we used ¾ tsp; 1¼ tsp for 4), and pepper.

  • Form into two 1-inch-tall loaves (four loaves for 4).

3

  • 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.

4

  • 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.

5

  • Add cream cheese, stock concentrate, ½ cup water, and ¾ tsp sugar (1½ 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.

6

  • 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.