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.

Combine 2 tsp. olive oil, carrots, 1/4 tsp. salt, and a pinch of pepper in provided tray. Spread into an even layer.

Bake uncovered in hot oven, 15 minutes.

While carrots bake, continue recipe.

In a mixing bowl, combine ground beef, half the chimichurri seasoning (reserve remaining for crema), 1/3 the sour cream (reserve remaining for crema), panko, 1/4 tsp. salt, and a pinch of pepper. Form mixture into two equally-sized, oval-shaped loaves, about 3" in length and 2" by height.

After 15 minutes, carefully remove tray from oven. Add couscous to carrots and stir to combine. Push couscous-carrot mixture to one side of tray.

Place meatloaves in now-empty side of tray. Cover couscous half of tray with foil.

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

While meal bakes, combine remaining sour cream, remaining chimichurri seasoning, lemon juice, and a pinch of salt and pepper in another mixing bowl. Set aside.

Carefully remove tray from oven. Transfer meatloaves to a plate.

Stir chicken base and butter into couscous until melted and combined.

To serve, top couscous with cheese and garnish meatloaves with crema. Bon appétit!