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. Peel and mince garlic.

Cut broccoli into bite-size pieces if necessary. In a medium bowl, toss broccoli with a drizzle of olive oil, salt, and pepper. Set aside for use in Step 4. (Save carrots for another use.)

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).

Toss zucchini on one side of a baking sheet with a drizzle of olive oil, salt, and pepper; 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. 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.

Once zucchini has roasted 5 minutes, remove sheet from oven. Carefully add broccoli and meatloaves to empty side of sheet. Roast until meatloaves are cooked through and broccoli is browned and tender, 15-20 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 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, ⅓ cup water, and ¼ tsp sugar (¾ cup water and ½ 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.

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.