Meatloaves with Sautéed Red Cabbage

• Place sweet potato and butternut squash in a medium pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce to a low simmer. Cook until tender, 15-20 minutes. • Reserve 1⁄4 cup cooking liquid (1⁄2 cup for 4 servings), then drain and return to pot. • Mash sweet potato and squash with 1 TBSP butter (2 TBSP for 4) and reserved cooking liquid until smooth; season with salt and pepper. • Keep covered off heat until ready to serve.

• While sweet potato and squash cook, in a small bowl, combine ketchup, mustard, and 1⁄2 tsp sugar (1 tsp for 4 servings). • In a medium bowl, soak panko with 1⁄4 cup water (1⁄2 cup for 4) until softened. Add beef*, half the Italian Seasoning (all for 4), salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4), and pepper. • Gently combine mixture, then form into two 1-inch-tall loaves (four loaves for 4); transfer to a baking sheet.

• Evenly top meatloaves with half the ketchup mixture. Bake on middle rack for 10 minutes. • After meatloaves have cooked 10 minutes, remove sheet from oven. Carefully spoon remaining ketchup mixture over meatloaves. Return to middle rack and bake until cooked through, 5-10 minutes more.

• Meanwhile, in a medium, preferably nonstick, pan, heat 2 tsp oil (4 tsp for 4 servings) over medium-high heat. Add cabbage, onion, salt, and pepper; cook, stirring occasionally, until lightly browned and softened, 5-6 minutes. • Add garlic; cook, stirring, until fragrant, 30-60 seconds. Stir in 1⁄4 cup water (1⁄2 cup for 4); cook until water has evaporated, 1-2 minutes.