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 out across entire sheet).

Roast on top rack for 5 minutes (you’ll add more to the sheet then).

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 drizzle of oil in a large, heavy-bottomed pan over medium-high heat. Add carrots and a pinch of salt and pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. TIP: If carrots begin to brown too quickly, add a few splashes of water.

Turn off heat; transfer carrots to a plate. Wipe out pan.

Swap in broccoli for carrots. Cook 5-7 minutes.

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.