Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce.

Peel and mince or grate garlic. Slice potatoes into ½-inch discs. Halve, peel, and thinly slice onion.

In a large bowl, combine panko, garlic, 2 TBSP water, and 2 tsp Italian Seasoning (you’ll use the rest in the next step).

Add beef, ¾ tsp salt, and pepper; mix to combine, then form into three 1-inch-tall loaves. Place on one side of a lightly oiled baking sheet.

Roast on top rack until browned and crisp, 20-25 minutes. Place sheet with meatloaves on middle rack; roast for 10 minutes.

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.

Add vinegar, 2 TBSP water, and 1 tsp sugar; cook, stirring, until onion is caramelized and jammy, 2-3 minutes. Stir in tomato paste and stock concentrate until combined.

Stir in ¼ cup water and bring to a simmer; cook until thickened, 1-2 minutes. Remove from heat and season with salt and pepper.

Return to oven until meatloaves are cooked through and green beans are browned and tender, 10-15 minutes more.

In the last 3-4 minutes of baking, top meatloaves with sauce and sprinkle with mozzarella. Return to oven until cheese has melted.

Divide meatloaves, potatoes, and green beans between plates. Top with Lemon Zest and Parsley.

Serve and Enjoy!