Caramelized Onion Meatloaves with Sumac Roasted Vegetables

These individual meatloaves are anything but ordinary. Topped with a luscious caramelized onion cream sauce and paired with sumac-roasted carrots and zucchini, this dish brings a touch of elegance to a classic comfort food. The tangy sumac adds a citrusy brightness that perfectly balances the rich, savory meatloaves.

Ready in under an hour, this recipe is perfect for a weeknight dinner that feels special. The creamy sauce, made with cream cheese and butter, seeps into the vegetables for a cohesive, delicious plate. Serve it up and watch it disappear!

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Ingredients

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly oil it. Wash and dry all produce. Trim, peel and cut the carrot diagonally into 1/2-inch-thick pieces. Trim and halve the zucchini lengthwise, then slice crosswise into 1-inch half-moons. Trim the green beans if needed.
2. In a medium bowl, gently combine the ground beef, panko, garlic powder, 3/4 teaspoon salt and a pinch of black pepper. Form into two 1-inch-tall loaves.
3. Place the meatloaves on one side of the prepared baking sheet. 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 tender and browned, 22-25 minutes. (For extra crispy veggies, remove the meatloaves and continue roasting the carrots for 2-3 more minutes.)
4. While the meatloaves roast, heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add the zucchini and green beans; cook, stirring, until softened and lightly browned, 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; 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.
6. To the pan with the onion, add the cream cheese, chicken stock concentrate, 1/2 cup water and 3/4 teaspoon sugar. Cook, stirring, until thickened, 1-3 minutes. Turn off the heat; stir in the butter and a pinch of chopped parsley. Season with salt and pepper to taste.
7. Toss the cooked zucchini and green beans with the roasted carrots and half the sumac. Divide the meatloaves and vegetables between plates. Spoon the caramelized onion sauce over the meatloaves and garnish with remaining chopped parsley.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute. Just be aware 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.

What can I use instead of sumac?

If you don’t have sumac, you can substitute with a squeeze of lemon juice or a pinch of lemon zest added to the vegetables after roasting. Sumac has a tangy, citrusy flavor, so lemon is a good alternative.

Can I make this recipe ahead of time?

You can prepare the meatloaves and vegetables up to a day in advance. Store them separately in the refrigerator. When ready to cook, roast as directed, adding a few extra minutes if needed.