Braised Italian Meatloaf with Lemon-Tomato Gravy and Roasted Seasonal Vegetables

Preheat your oven to 400°F (200°C). Prepare the vegetables: peel the 2 medium carrots and slice them into 1/4-inch thick coins. Cut the 1 small head of broccoli into bite-sized florets. On a baking sheet, toss the carrots and broccoli with 2 tbsp of olive oil, 1/4 tsp of kosher salt, and 1/4 tsp of black pepper. Arrange in a single layer and place in the preheated oven to roast for 30 minutes, or until tender and lightly browned.

While the vegetables roast, prepare the meatloaf. Mince 2 of the garlic cloves and finely chop the 1/2 medium yellow onion. In a large bowl, combine the 1 lb ground beef, 1/3 cup panko breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, the 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined, then form into a compact oval loaf about 6-7 inches long.

Heat the remaining 1 tbsp of olive oil in a large, high-sided skillet or Dutch oven over medium-high heat. Carefully place the meatloaf in the skillet and sear for 3-4 minutes per side, until a deep brown crust forms. This step is key for flavor. Remove the meatloaf from the skillet and set aside on a plate.

Reduce the heat to medium. Add the chopped 1/2 yellow onion to the same skillet and sauté for 3 minutes, scraping up any browned bits from the bottom of the pan. Mince the remaining 1 garlic clove and add it to the skillet, cooking for 1 minute until fragrant.

Stir in the 2 tbsp of tomato paste and cook for 1 minute, allowing it to darken slightly. Zest the entire medium lemon directly into the skillet, then juice it, adding the juice to the pan. Pour in the 1.5 cups of chicken broth, stirring to combine everything into a smooth sauce. Bring the sauce to a simmer.

Carefully return the seared meatloaf to the skillet. Spoon some of the sauce over the top. Reduce the heat to low, cover the skillet, and let the meatloaf gently simmer (braise) in the sauce for 25 minutes, or until cooked through (internal temperature of 160°F).

Once cooked, transfer the meatloaf to a cutting board and let it rest for 5 minutes before slicing. This allows the juices to redistribute. Taste the gravy in the skillet and season with the remaining 1/4 tsp kosher salt if needed.

Slice the rested meatloaf into thick pieces. Serve immediately alongside the roasted vegetables, with a generous amount of the lemon-tomato gravy spooned over the meatloaf.