Sumac-Roasted Veggies with Creamy Onion-Topped Meatloaves

These individual meatloaves are anything but ordinary. Topped with a rich, creamy caramelized onion sauce made with cream cheese and butter, they’re juicy, savory and full of flavor. The sauce pools around the meatloaves and mingles with the roasted vegetables for a truly satisfying bite.

On the side, carrots and zucchini are roasted with sumac-a tangy, citrusy Middle Eastern spice that brightens the whole dish. The veggies get crispy edges and a pop of color, making this meal as beautiful as it is delicious. Perfect for a cozy dinner that feels special but comes together easily.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Trim and halve zucchini lengthwise, then slice crosswise into 1-inch half-moons.
2. In a medium bowl, gently combine ground beef, panko, garlic powder, ¾ teaspoon salt (1¼ tsp for 4 servings) and a pinch of pepper. Shape into two 1-inch-tall loaves (four loaves for 4 servings).
3. Lightly oil a baking sheet. Place meatloaves on one side. Toss carrots on the other side with a drizzle of olive oil, salt and pepper. Roast on top rack until meatloaves are cooked through (internal temp 160°F) and carrots are tender, 22-25 minutes. For extra crispy carrots, remove meatloaves and continue roasting carrots 2-3 minutes more.
4. Meanwhile, halve, peel and thinly slice onion. Pick parsley leaves and chop. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add zucchini; cook until softened and lightly browned, 5-7 minutes. Transfer to a plate. Wipe pan clean.
5. Add another drizzle of oil to the same pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 6-9 minutes. Lower heat and add a splash of water if browning too quickly.
6. Add cream cheese, chicken stock concentrate, ½ cup water and ¾ teaspoon sugar (1½ tsp for 4 servings) to the pan. Cook until thickened, 1-3 minutes. Turn off heat; stir in 1 tablespoon butter (2 tbsp for 4) and a pinch of chopped parsley. Season with salt and pepper to taste.
7. Toss zucchini and carrots together with half the sumac (all for 4 servings). Divide meatloaves and vegetables among plates. Spoon caramelized onion sauce over meatloaves; garnish with remaining parsley. Serve.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted. Keep in mind the cook time may vary slightly; ensure the internal temperature reaches 165°F.

What can I use instead of sumac?

Sumac has a tangy, lemony flavor. You can substitute with a squeeze of fresh lemon juice or a pinch of lemon zest added to the roasted vegetables.

Can I make the meatloaves ahead of time?

Yes, you can shape the meatloaves and refrigerate them up to a day in advance. Add a few extra minutes to the roasting time if cooking from cold.