Italian Meatloaves with Marinara

Meanwhile, dice potatoes into ½-inch pieces. Roughly chop parsley. Dice tomato into ½-inch pieces. Peel and mince or grate garlic.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat. (You'll finish the potatoes in Step 5.)

While potatoes cook, in a large bowl, gently combine beef*, panko, half the parsley, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form into two 1-inch-tall loaves (four loaves for 4).

Place meatloaves on a second baking sheet and roast on top rack until browned and cooked through, 15-20 minutes.

Roast broccoli on middle rack until browned and tender, 15-20 minutes.

Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add diced tomato and cook, stirring occasionally, until slightly softened, 1 minute.

Add garlic and cook, stirring, until fragrant, 30-60 seconds.

Add tomato paste and ½ cup water (¾ cup for 4 servings); whisk to combine. Bring to a simmer and cook until slightly thickened, 1-2 minutes.

Stir in Italian herb paste. Taste and season with salt and pepper if desired.

To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed until desired consistency is reached.

Season with salt and pepper.