BBQ Pork & Apple Meatloaves

• Dice potatoes into ½-inch pieces. Place in a medium pot with half the garlic and enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes and garlic to pot. Cover to keep warm. • Meanwhile, grate or mince remaining garlic.

• Add pork*, grated garlic, Fry Seasoning, and ¼ tsp chili powder (½ tsp for 4 servings) to bowl with panko mixture. (You’ll use more chili powder later.) Season generously with salt and pepper. Form into two 1-inch-tall loaves (four loaves for 4). • Place on one side of a baking sheet (for 4, spread out across entire sheet). (TIP: Line sheet with parchment or foil before adding meatloaves for easier cleanup.) Bake on middle rack for 10 minutes (you’ll add more to the sheet then).

• While meatloaves bake, toss green beans in a second medium bowl with a large drizzle of olive oil, salt, and pepper. • Once meatloaves have baked 10 minutes, remove sheet from oven. Add green beans to empty side. (For 4 servings, leave meatloaves roasting and add green beans to a second sheet; roast on top rack.) • Return to middle rack until meatloaves are cooked through and green beans are tender, 12-15 minutes more.

• Meanwhile, in a small bowl, combine BBQ sauce and ½ tsp chili powder (be sure to measure). Season with salt and pepper. • Mash potatoes with sour cream and 2 TBSP butter (4 TBSP for 4 servings), adding splashes of reserved potato cooking liquid as needed until smooth. Season with salt and pepper to taste. Cover to keep warm.