Sun-Dried Tomato Meatloaves

• Toss carrots and zucchini on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper (for 4 servings, spread out across entire sheet). Roast on top rack for 5 minutes (you’ll add more to the sheet then).

• Meanwhile, in a medium bowl, combine panko with 1 TBSP water (2 TBSP for 4 servings); mix with your hands until pasty. Add beef*, Italian Seasoning, half the sun- dried tomatoes, 2 TBSP onion (4 TBSP for 4), 1⁄2 tsp salt (1 tsp for 4), and pepper; mix to combine. • Form beef mixture into two 1-inch-tall loaves (four loaves for 4).

• Once veggies have roasted 5 minutes, remove sheet from oven. Carefully add meatloaves to empty side of sheet. (For 4 servings, leave veggies roasting; add meatloaves to a second sheet and bake on middle rack.) Return to top rack; roast until meatloaves are cooked through and veggies are browned and tender, 15-18 minutes.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and half the remaining onion; cook, stirring, until couscous is lightly toasted and onion is softened, 4-6 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. • Stir in 3⁄4 cup water (11⁄4 cups for 4 servings); bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.

• While couscous cooks, heat a drizzle of oil in a small pan over medium-high heat. Add remaining onion and remaining sun-dried tomatoes; cook, stirring occasionally, until softened, 3-5 minutes. Season with a pinch of salt and pepper. • Add half the stock concentrates, 1/3 cup water, and 1⁄4 tsp sugar (3⁄4 cup water and 1⁄2 tsp sugar for 4 servings); cook, stirring occasionally, until thickened, 2-4 minutes. TIP: For a thinner sauce, stir in water a splash at a time until you reach your desired consistency. • Turn off heat. Stir in cream cheese until smooth and fully incorporated. Season with salt and pepper to taste.