Caramelized Onion Meatloaf with Sumac Roasted Vegetables

These individual meatloaves are anything but ordinary. Topped with a luscious caramelized onion cream sauce, they bring a touch of elegance to a classic comfort food. The sauce, made with cream cheese and butter, adds a rich, savory depth that pairs perfectly with the tender meatloaves.

On the side, we have roasted carrots and zucchini seasoned with sumac-a tangy, citrusy spice that brightens the entire dish. The vegetables are roasted until caramelized and tender, then tossed with the remaining sumac for a burst of flavor. Serve everything together, letting the sauce pool around the veggies, for a perfectly balanced plate.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry the produce. Trim and peel the carrots, then cut them diagonally into 1/2-inch thick pieces. Trim the zucchini, halve it lengthwise and slice crosswise into 1-inch half-moons.
2. In a medium bowl, gently combine the ground beef, panko breadcrumbs, garlic powder, salt (about 3/4 teaspoon) and pepper. Form the mixture into two 1-inch thick loaves.
3. Lightly oil a baking sheet (or line with foil for easier cleanup). Place the meatloaves on one side. On the other side, toss the carrot pieces with a drizzle of olive oil, salt and pepper. Roast on the top rack until the meatloaves are cooked through and the carrots are browned and tender, about 22-25 minutes. (For extra crispy veggies, remove the meatloaves and continue roasting the carrots for 2-3 more minutes.)
4. While the meatloaves and carrots roast, prepare the onion sauce. Halve, peel and thinly slice the onion. Pick the parsley leaves and roughly chop them. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the zucchini and cook, stirring, until softened and lightly browned, about 5-7 minutes. Transfer to a plate and wipe out the pan.
5. Add another drizzle of oil to the same pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, until browned and softened, about 6-9 minutes. (If the onion browns too quickly, lower the heat and add a splash of water.)
6. Add the cream cheese, chicken stock concentrate, 1/2 cup water and 3/4 teaspoon sugar to the pan with the onion. Cook until the sauce thickens, about 1-3 minutes. Turn off the heat and stir in 1 tablespoon butter and a pinch of chopped parsley. Season with salt and pepper to taste.
7. Toss the cooked zucchini and roasted carrots together with half of the sumac (use all for 4 servings). Divide the meatloaves and vegetables between plates. Spoon the caramelized onion sauce over the meatloaves and garnish with the remaining chopped parsley. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey can be substituted for ground beef. Keep in mind that turkey is leaner, so the meatloaves may be slightly less moist. You can add a tablespoon of olive oil to the mixture to help keep them juicy.

What can I use instead of sumac?

If you don’t have sumac, you can substitute it with a mixture of lemon zest and a pinch of salt. Sumac has a tangy, citrusy flavor, so lemon zest is a good alternative.

Can I make this recipe ahead of time?

You can prepare the meatloaves and sauce ahead of time. Store the uncooked meatloaves in the refrigerator for up to 24 hours. The sauce can be made and refrigerated separately. When ready to cook, follow the roasting instructions, adding a few extra minutes if the meatloaves are cold.