• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Finely chop sun-dried tomatoes. Halve, peel, and finely dice onion.

• 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), ½ 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. 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 veggies are browned and tender and meatloaves are cooked through, 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. • Stir in ¾ cup water (1¼ 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, ½ cup water, and ¼ tsp sugar (¾ cup water and ½ tsp sugar for 4 servings); cook, stirring occasionally, until thickened, 2-4 minutes. • Turn off heat. Stir in cream cheese until smooth. Season with salt and pepper to taste.

• To pot with couscous, stir in 1½ TBSP butter (3 TBSP for 4 servings) and remaining stock concentrate. Taste and season with salt and pepper. • Divide meatloaves, couscous, and roasted veggies between plates. Drizzle meatloaves with as much sauce as you like. Serve with any remaining sauce on the side. ***Ground Beef is fully cooked when internal temperature reaches 160°.***