Peel, trim, and cut carrot into 1/2" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Halve shallots and peel. Cut into 1/4" dice.

In a mixing bowl, combine panko and 1/4 cup water. Let sit, 1 minute.

After 1 minute, add ground beef, ricotta, savory seasoning, and 1/4 tsp. salt. Mix until thoroughly combined. Form meat mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height.

Place carrots on one half of one prepared baking sheet. Toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on one side. Alternatively, reserve half the raw carrots for snacking/serving on the side.

Place meatloaves on empty side of sheet.

In another mixing bowl, combine biscuit mix, half the shredded cheese (reserve remaining for topping) and 1/2 cup water. Stir until a thick and tacky dough forms.

Spoon eight even dollops of batter on second prepared baking sheet, leaving 2" space in between. Evenly top with remaining shredded cheese.

Bake carrots and meatloaves in hot oven until carrots are tender and meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.

Bake biscuits in hot oven until golden-brown, 12-15 minutes.

Carefully remove both sheets from oven.

While meal bakes, continue recipe.

Place a small non-stick pan over medium heat and add 1 tsp. olive oil. Add shallots to hot pan. Stir occasionally until slightly browned, 2-3 minutes.

Add 2 Tbsp. water and stir often until shallots are tender, 2-3 minutes.

Add mushroom base, creme fraiche, and butter. Stir occasionally until combined, 1-2 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping meatloaves with shallot gravy. Garnish carrots with honey. Slice meatloaves, if desired. Bon appétit!