Cut mushrooms into ¼" slices. Cut broccoli into bite-sized pieces. Halve any large butternut squash pieces to roughly match smaller pieces. Peel and mince shallot.

In a mixing bowl, combine ground pork, panko, half the shallot (reserve remaining for sauce), ¼ tsp. salt, and ¼ tsp. pepper. Form ground pork mixture into two equally-sized loaves. Place on one half of prepared baking sheet.

Place broccoli and butternut squash on empty half of baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Spread into a single layer on their side. Bake in hot oven until vegetables are tender and loaves reach a minimum internal temperature of 160 degrees, 20-25 minutes. After loaves have baked 15 minutes, start sauce.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms, remaining shallot, and ¼ tsp. salt to hot pan. Stir often until lightly browned, 5-6 minutes. Stir in demi-glace concentrate, 2 tsp. water, and Marsala wine. Bring to a simmer. Once simmering, stir often until slightly thickened, 2-3 minutes. Remove from burner and stir in butter.

Carefully toss roasted vegetables with Parmesan. Baking sheet will be hot! Use a utensil. Plate dish as pictured on front of card, topping meatloaves with sauce. Bon appétit!