Sheet Pan Beef & Feta Meatloaves

• Toss potatoes on one side of a baking sheet with a drizzle of oil, 1 tsp Turkish Spice Blend (2 tsp for 4 servings), salt, and pepper. (For 4, spread out across entire baking sheet.) Roast on top rack for 5 minutes (you’ll add more to the sheet then).

• In a large bowl, gently combine beef*, panko, garlic powder, half the feta, remaining Turkish Spice Blend, 1 TBSP vinaigrette (2 TBSP for 4 servings), salt (we used ¾ tsp; 1½ tsp for 4), and pepper. (You’ll use the rest of the feta and vinaigrette later.) Form into two 1-inch-tall loaves (four loaves for 4).

• Remove baking sheet from oven; carefully place meatloaves on opposite side of sheet from potatoes. • Return to top rack and roast until potatoes are crispy and meatloaves are cooked through, 15-18 minutes. (For 4 servings, leave potatoes roasting; place meatloaves on a second baking sheet and roast on middle rack.)

• In a small bowl, combine hummus and 1 TBSP olive oil (2 TBSP for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. • In a medium bowl, combine tomato, cucumber, and remaining feta; add remaining vinaigrette and toss until evenly coated. Season with salt and pepper if desired.