Italian Meatloaves with Marinara

Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until tender, 25-30 minutes.Cut broccoli into bite-size pieces if necessary. Toss broccoli as instructed. Set aside until Step 3. (Save carrots for another use.)

Meanwhile, dice potatoes into ½-inch pieces. Roughly chop parsley. Dice tomato into ½-inch pieces. Peel and mince or grate garlic.Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat. (You'll finish the potatoes in Step 5.)

While potatoes cook, in a large bowl, gently combine beef*, panko, half the parsley, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form into two 1-inch-tall loaves (four loaves for 4).Place meatloaves on a second baking sheet and roast on top rack until browned and cooked through, 15-20 minutes.Roast broccoli on middle rack until browned and tender, 15-20 minutes.

Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add diced tomato and cook, stirring occasionally, until slightly softened, 1 minute.Add garlic and cook, stirring, until fragrant, 30-60 seconds.Add tomato paste and ½ cup water (¾ cup for 4 servings); whisk to combine. Bring to a simmer and cook until slightly thickened, 1-2 minutes.Stir in Italian herb paste. Taste and season with salt and pepper if desired.

To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed until desired consistency is reached.Season with salt and pepper.

Divide meatloaves, mashed potatoes, and roasted carrots between plates in separate sections. Spoon marinara over meatloaves; garnish everything with remaining parsley. Serve.