Meatloaves with Creamy Mushroom Sauce

• While potatoes cook, in a large bowl, combine beef*, panko, scallion whites, half the garlic powder (you’ll use the rest later), and 1 TBSP water (2 TBSP for 4 servings); season generously with salt and pepper. • Form mixture 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 broccoli on empty side with a drizzle of oil; season generously with salt and pepper. • Roast on top rack until meatloaves are cooked through and broccoli is browned and tender, 15-20 minutes. (For 4 servings, use 2 baking sheets; roast meatloaves on middle rack and broccoli on top rack.) TIP: If broccoli finishes first, remove from sheet and continue roasting meatloaves.

• While everything roasts, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Heat a drizzle of oil in a medium pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. • Stir in stock concentrate and 1⁄4 cup water (1/3 cup water for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes. • Turn off heat. Stir in half the sour cream (you’ll use the rest in the next step) and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.

• Heat pot with drained potatoes over low heat; add 1 TBSP butter (2 TBSP for 4 servings), remaining sour cream, and remaining garlic powder. • Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.