Kickin’ Sheet Pan Orange BBQ 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).

• While potatoes roast, in a large bowl, combine pork*, panko, BBQ Seasoning, scallion whites, ¾ tsp salt (1½ tsp for 4 servings), and a pinch of pepper. Form into two 1-inch-tall loaves (four loaves for 4). • In a small bowl, combine BBQ sauce, a big squeeze of mandarin juice, and chipotle powder to taste. Taste and season with salt; add more mandarin juice and chipotle powder if desired.

Swap in beef for pork.

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

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