Roasted Garlic & Onion Meatloaves

• Dice potatoes into 1⁄2-inch pieces. Roughly chop parsley. • 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 1 cup potato cooking liquid (2 cups for 4 servings). • Drain and return potatoes to pot. Keep covered off heat until ready to mash.

• In a large bowl, gently combine beef*, panko, half the onion and garlic spread, half the parsley, salt (we used 3⁄4 tsp; 11⁄2 tsp for 4 servings), and pepper. Form beef mixture into two 1-inch-tall loaves (four loaves for 4 servings); place on a second baking sheet. • Roast meatloaves on top rack until browned and mostly cooked through, 16 minutes.

• Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave- safe bowl; microwave until melted, 30-60 seconds. Stir in remaining onion and garlic spread and ketchup. • Once meatloaves have cooked 16 minutes, remove sheet from oven. Spoon onion garlic glaze over meatloaves. • Return to top rack until meatloaves are cooked through and glaze is tacky, 2-4 minutes more.

• Add sour cream and 1 TBSP butter (2 TBSP for 4 servings) to potatoes; mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.