BBQ Meatloaves with Shingled Potatoes

• In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings) and a couple big pinches of salt and pepper until thoroughly coated. • Add potatoes to one side of prepared sheet in a single overlapping layer (for 4, spread potatoes out across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. • Roast on middle rack for 10 minutes (you’ll add more to the sheet then).

• Meanwhile, in a small bowl, combine BBQ sauce with ½ tsp chili powder (1 tsp for 4 servings). Taste and season with salt. • In a second large bowl, soak panko with 2 tsp water (4 tsp for 4) until water has absorbed. Add beef*, scallion whites, garlic, BBQ Seasoning, ¼ tsp chili powder (½ tsp for 4), ¾ tsp salt (1½ tsp for 4), and a pinch of pepper. (Be sure to measure the chili powder; we sent more.) • Form into two 1-inch-tall loaves (four loaves for 4). TIP: Wet hands or coat with oil first to prevent sticking.

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper. • Place meatloaves next to broccoli. Brush tops of meatloaves with 1 TBSP BBQ glaze each (save the rest for later). (For 4 servings, leave potatoes roasting; add meatloaves and broccoli to a separate lightly oiled baking sheet. Roast on top rack.) • Roast on top rack until meatloaves are cooked through and broccoli is tender and browned, 15 minutes (you’ll finish glazing the meatloaves then).

• Meanwhile, in a second small bowl, combine sour cream with scallion greens to taste (we used half); season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Once meatloaves and broccoli have roasted 15 minutes, remove sheet from oven. Transfer broccoli to a plate. Brush tops of meatloaves with remaining BBQ glaze. • Return sheet to oven until meatloaves are cooked through and glaze is tacky, 2-3 minutes more.