• 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 1⁄2-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-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 or trim green beans if necessary. In a medium bowl, toss broccoli or green beans 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), 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). **Use a second medium bowl here.**

• 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 or green beans to empty side of sheet along with meatloaves. Roast until meatloaves are cooked through and veggies are tender, 15-20 minutes for broccoli or 12-15 minutes for green beans.**

• 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 (1 1⁄4 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.

• To pot with couscous, stir in 1 1⁄2 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 Meat is fully cooked when internal temperature reaches 160°.***