Caramelized Onion Meatloaves with Sumac Roasted Vegetables

These meatloaves are anything but ordinary. Topped with a luscious caramelized onion cream sauce, they’re juicy, savory and packed with flavor. Paired with sumac-roasted carrots and zucchini, this dish brings a touch of Middle Eastern flair to your dinner table.

The tangy sumac complements the sweetness of the roasted vegetables, while the creamy sauce ties everything together. It’s a balanced, satisfying meal that’s sure to become a family favorite.

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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

1 tablespoon 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 ½-inch thick pieces. Trim the zucchini, halve lengthwise and slice into 1-inch half-moons.
2. In a medium bowl, combine the ground beef, panko breadcrumbs, garlic powder, ¾ teaspoon salt (1¼ teaspoon for 4 servings) and a pinch of pepper. Mix gently and form into two 1-inch thick loaves (four loaves for 4 servings).
3. Lightly oil a baking sheet (or line with foil for easy cleanup). Place the meatloaves on one side. On the other side, toss the carrots and zucchini with a drizzle of olive oil, salt and pepper. Roast on the top rack until the meatloaves are cooked through and the vegetables are tender and browned, 22-25 minutes. For extra crispy veggies, remove the meatloaves and continue roasting the vegetables for 2-3 more minutes.
4. While the meatloaves roast, prepare the sauce. Halve, peel and thinly slice the onion. Pick the parsley leaves and chop them roughly. Heat a drizzle of oil in a medium nonstick pan over medium-high heat. Add the onion and cook, stirring occasionally, until browned and softened, 6-9 minutes. If the onion browns too quickly, lower the heat and add a splash of water.
5. Add the cream cheese, chicken stock concentrate, ½ cup water and ¾ teaspoon sugar (1½ teaspoon for 4 servings) to the pan. Cook until the sauce thickens, 1-3 minutes. Turn off the heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) and a pinch of chopped parsley. Season with salt and pepper to taste.
6. When the vegetables are done, toss them with half the sumac (all for 4 servings). Divide the meatloaves and vegetables among 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.

What can I use instead of sumac?

If you don’t have sumac, you can substitute with lemon zest or a squeeze of lemon juice for a similar citrusy flavor.

Can I make this recipe dairy-free?

To make it dairy-free, use a dairy-free cream cheese alternative and substitute the butter with a plant-based butter or oil.