Sheet Pan Italian Beef Meatloaves

• In a large bowl, gently combine pork, panko, stock concentrate, half the garlic powder, ¾ tsp Italian Seasoning (1 tsp for 4 servings), salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. (You’ll use the rest of the garlic powder and more Italian Seasoning later.) • Form mixture into two 1-inch-tall loaves (four loaves for 4) and place on one side of prepared baking sheet. (For 4, arrange meatloaves across entire sheet.) • Wash and dry bowl used for meatloaf mixture. In same bowl, combine ketchup and half the balsamic glaze (save the rest of the balsamic glaze for serving).

Swap in beef for pork.

• Brush meatloaves with half the ketchup mixture (you’ll use the rest later). • Toss zucchini and carrots on empty side of baking sheet with a large drizzle of oil, ¾ tsp Italian Seasoning (1 tsp for 4 servings), a big pinch of salt, and pepper. (For 4, toss zucchini and carrots on a second baking sheet.) • Roast on top rack for 20 minutes (you’ll finish cooking the meatloaves and veggies in the next step). (For 4, roast meatloaves on middle rack and veggies on top rack.)

• Meanwhile, in a small bowl, combine ricotta, ¾ tsp Italian Seasoning (1 tsp for 4 servings), and a large drizzle of olive oil. (Be sure to measure the Italian Seasoning—we sent more!) Season with salt and pepper. • Once meatloaves have roasted 20 minutes, remove sheet from oven. Carefully brush meatloaves with remaining ketchup mixture. Return to top rack until meatloaves are cooked through, glaze is tacky, and veggies are browned and tender, 4-5 minutes more. TIP: If veggies are done before meatloaves, remove from sheet and continue roasting meatloaves.

• Halve ciabatta crosswise and toast. • In a small bowl, combine softened butter, pesto, remaining garlic powder, salt, and pepper; stir until smooth. • Spread cut sides of ciabatta with pesto garlic butter; halve on a diagonal.