Cheddar-Stuffed Meatloaves

Toss potatoes on one side of a baking sheet with a drizzle of olive oil, salt, and pepper (for 4 servings, spread potatoes out across entire sheet).

Roast on top rack for 5 minutes. Toss broccoli on empty side of sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, toss broccoli on a second sheet; roast potatoes on top rack and broccoli on middle rack, swapping rack positions halfway through.) Return to oven and roast until potatoes are golden brown and tender and broccoli is lightly charred, 15-20 minutes more.

Meanwhile, in a medium bowl, soak panko with 1 TBSP water (2 TBSP for 4 servings) and stock concentrate until liquid has absorbed. Add beef*, ½ tsp salt (1 tsp for 4), and pepper; mix to combine.

Form beef mixture into two ½-inch-thick rounds (four rounds for 4). Reserve half the cheddar for topping; divide remaining cheddar between the centers of each round. Gently fold meat around cheese, shaping and sealing to create 1-inch-thick loaves.

Once potatoes have roasted 5 minutes, remove sheet from oven. Add meatloaves to opposite side of sheet. (For 4 servings, leave potatoes roasting; add meatloaves to a second sheet and roast on middle rack.)

Roast on top rack until potatoes are browned and tender and meatloaves are cooked through, 17-20 minutes more.

In the last 2 minutes of roasting, top meatloaves with reserved cheddar. Return to oven until cheese melts.

Heat a large, heavy-bottomed pan over medium-high heat. Add 1 TBSP butter (2 TBSP for 4 servings) and let melt. Once melted, turn off heat; transfer butter to a small bowl. Wipe out pan.

In a small bowl, toss shallot with flour and a pinch of salt and pepper.

In pan used for carrots, heat a ⅓-inch layer of oil over medium heat. Once oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add coated shallot. Cook, stirring occasionally, until golden brown, 3-5 minutes.

Using a slotted spoon, transfer shallot to a paper-towel-lined plate.

Meanwhile, in a separate small bowl, combine ketchup and mayonnaise. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.