Creamy Caramelized Onion Meatloaves
with Sumac Roasted Veggies
- Wheat
- Milk
Glaze ‘em, smother ‘em, stuff ‘em—meatloaves really can do it all. These loaves mix things up with a spoonful of creamy sauce over top, made with sweet caramelized onion, cream cheese, butter, and a pinch of parsley. On the side, sumac—a tangy Middle Eastern spice—seasons roasted carrots and zucchini with citrusy flavor (similar to lemon zest!). Serve it all together, letting the sauce pool around the veggies, for a perfectly paired plate and yet another meatloaf miracle.
12 ounce
Carrots
1 unit
Zucchini
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
()
1 teaspoon
Garlic Powder
1 unit
Yellow Onion
¼ ounce
Parsley
2 tablespoon
Cream Cheese
()
1 unit
Chicken Stock Concentrate
1 teaspoon
Sumac
2 teaspoon
Olive Oil
1 tablespoon
Cooking Oil
¾ teaspoon
Sugar
1 tablespoon
Butter
()
Salt
Pepper
• 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.
• 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 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 and zucchini 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 veggies on top rack.) • Roast on top rack until meatloaves are cooked through and veggies are browned and tender, 22-25 minutes. TIP: Love extra-crispy veggies? Once meatloaves are done, remove from sheet and continue roasting veggies for 2-3 minutes more.
• While everything roasts, halve, peel, and thinly slice onion. Pick parsley leaves from stems; roughly chop leaves. • Heat a large drizzle of oil in a medium, preferably nonstick, 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 (1 1⁄2 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 roasted veggies with half the sumac (all for 4 servings). • Divide meatloaves and veggies between plates. Spoon caramelized onion sauce over meatloaves; garnish with remaining chopped parsley. Serve.
- Flavor: Many loved the creamy caramelized onion sauce, while some found the meatloaf itself a bit bland. The sumac-seasoned veggies were a hit 🌶️.
- Ease of prep: Customers appreciated the simple preparation and cooking everything on one pan. Some found the onions tricky to caramelize properly.
- Suggestions: Consider adding more seasoning or mix-ins to the meatloaf for extra flavor. Try cooking the zucchini for less time to avoid mushiness.
- Portions: Several felt the meal could use an additional side like mashed potatoes or more veggies for a heartier dinner.
- Leftovers: The dish reheats well without losing flavor, making tasty leftovers that even made coworkers jealous.
