Kickin’ Orange BBQ Turkey Meatloaves

• Toss potatoes on one side of a lightly oiled baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add more to the sheet then).

• Meanwhile, in a large bowl, combine panko with 2 tsp water (4 tsp for 4 servings) until water has absorbed. Add turkey*, BBQ Seasoning, scallion whites, ¾ tsp salt (1½ tsp for 4), and a pinch of pepper. • Form into two 1-inch-tall loaves (four loaves for 4). TIP: Wet your hands (or drizzle with oil) first to prevent sticking. • In a small bowl, combine BBQ sauce, a big squeeze of orange juice, and chipotle powder to taste. Taste and season with salt; add more orange juice and chipotle powder if desired.

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add green beans to empty side; using tongs, toss with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting; add meatloaves and green beans to a second, lightly oiled sheet. Roast on middle rack.) • Place meatloaves on same side of sheet as green beans. • Roast on top rack for 15 minutes (you’ll glaze the meatloaves then).

• Once meatloaves and green beans have roasted 15 minutes, remove sheet from oven. • Push potatoes together so they’re overlapping; sprinkle with Monterey Jack. • Brush tops of meatloaves with 1 TBSP glaze each (save the rest for serving). • Return to oven until meatloaves are cooked through, glaze is tacky, cheese has melted, and beans are tender, 2-3 minutes more.