Caramelized Onion Meatloaves with Sumac Roasted Vegetables

These individual meatloaves are anything but ordinary. Topped with a luscious caramelized onion sauce made with cream cheese and butter, they’re juicy, savory, and full of flavor. The sauce pools around the meatloaves and soaks into the roasted vegetables, creating a perfectly cohesive plate.

On the side, carrots and zucchini are roasted with sumac, a tangy Middle Eastern spice that adds a citrusy brightness similar to lemon zest. Together, this dish is a comforting yet elevated meal that’s sure to become a weeknight 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 all produce. Trim, peel, and cut the carrots diagonally into ½-inch thick pieces. Trim the zucchini, halve lengthwise, then slice crosswise into 1-inch half-moons.
2. In a medium bowl, gently combine the ground beef, panko breadcrumbs, garlic powder, salt (about ¾ teaspoon for 2 servings, 1¼ teaspoons for 4), and pepper. Form the mixture into two 1-inch tall loaves (four loaves for 4 servings).
3. Lightly oil a baking sheet. Place the meatloaves on one side. On the other side, toss the carrots and zucchini with a drizzle of olive oil, salt, and pepper. (For 4 servings, use two baking sheets; roast meatloaves on the middle rack and veggies on the top rack.) Roast on the top rack until the meatloaves are cooked through and the vegetables are browned and tender, 22–25 minutes. For extra-crispy veggies, remove the meatloaves and continue roasting the vegetables for 2–3 more minutes.
4. While the meatloaves and vegetables roast, prepare the sauce. Halve, peel, and thinly slice the onion. Pick the parsley leaves from the stems and roughly chop. Heat a large drizzle of cooking 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 (1 cup for 4 servings), and ¾ teaspoon sugar (1½ teaspoons for 4) to the pan with the onion. Cook until the sauce thickens, 1–3 minutes. Turn off the heat and stir in the butter and a pinch of chopped parsley. Season with salt and pepper to taste.
6. Once the vegetables are roasted, toss them with half the sumac (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. (Ground beef is fully cooked when it reaches an internal temperature of 160°F / 71°C.)

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken. Keep in mind that leaner meats may result in slightly drier meatloaves, so consider adding a tablespoon of olive oil or an egg to the mixture for moisture.

What can I use instead of sumac?

If you don’t have sumac, you can substitute with a mixture of lemon zest and a pinch of salt, or use za’atar seasoning which often contains sumac.

Can I make the meatloaves ahead of time?

Yes, you can prepare the meatloaves and shape them up to a day in advance. Store them covered in the refrigerator. When ready to cook, add a few extra minutes to the roasting time.