Turkey Meatloaves with Herb Butter

• In a large bowl, gently combine turkey, panko, half the garlic powder, half the thyme, half the stock concentrates, 1 TBSP water, 3⁄4 tsp salt, and pepper (use all the garlic powder, all the thyme, 2 TBSP water, and 11⁄2 tsp salt for 4 servings). Form into two 1-inch-tall loaves (four loaves for 4). • Place meatloaves on opposite side of baking sheet from carrots; roast on top rack until meatloaves are cooked through and carrots are browned and tender, 20-25 minutes. TIP: If carrots are done first, remove from sheet and continue roasting meatloaves. (For 4, use two baking sheets; roast on top and middle racks, swapping positions halfway through.)

Place meatloaves on one side of a baking sheet; roast on top rack for 10 minutes. Carefully add broccoli or green beans to empty side of sheet. Return to top rack and roast until meatloaves are cooked through and veggies are tender, 12-15 minutes more for broccoli or 10-12 minutes more for green beans.

• Meanwhile, trim and thinly slice scallions, separating whites from greens. Drain and rinse beans. Strip half the rosemary leaves from stems; finely chop leaves until you have 1⁄8 tsp (1⁄4 tsp for 4 servings) (save remaining rosemary for another use).

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and tender, 30-60 seconds. • Stir in beans, remaining stock concentrate, 1⁄4 cup water (1⁄2 cup for 4 servings), a pinch of salt, and pepper. Bring to a boil, then reduce to a low simmer. Cook, mashing beans with a potato masher or fork, until mostly smooth and slightly thickened, 3-5 minutes. • Remove from heat and stir in crème fraîche. Taste and season with salt and pepper. Keep covered until ready to serve.

• In a small microwave-safe bowl, combine chopped rosemary, honey, 2 TBSP butter, 1⁄4 tsp salt, and as many chili flakes as you like (4 TBSP butter and 1⁄2 tsp salt for 4 servings). • Cover tightly with plastic wrap and microwave 30 seconds.