Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In one provided tray, combine onions, brown sugar, tomato sauce, 2 tsp. olive oil, and a pinch of salt and pepper.

Bake uncovered in hot oven until onions soften, 18-20 minutes.

While onions and sauce bake, continue recipe.

In a microwave-safe bowl, combine carrots, 2 tsp. olive oil, and a pinch of salt and pepper. Cover with a damp paper towel. Microwave covered until mostly tender, 4-5 minutes.

While carrots microwave, finely crush crackers and place in a mixing bowl. Add ground beef, half the savory seasoning (reserve remaining for vegetables), 1/4 tsp. salt, and 1/4 tsp. pepper. Stir thoroughly to combine. Form mixture into four equally-sized, oval-shaped loaves.

After 18-20 minutes, carefully remove tray from oven. Remove carrots from microwave.

Transfer meatloaves to sauce tray and spoon sauce over loaves. Tray will be hot! Use caution.

In second provided tray, combine peas, carrots, remaining savory seasoning, and butter. Cover vegetables with foil.

Bake both trays (meatloaves uncovered, vegetables covered) in hot oven until vegetables are heated through and meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.

Carefully remove trays from oven. Stir vegetables to combine.

To serve, top meatloaf with sauce from tray and cheese. Bon appétit!