Sweet 'N' Spicy Meatloaves

Toss potatoes and whole thyme springs on a second baking sheet with a drizzle of oil. Season with fry seasoning and plenty of salt and pepper. Roast in oven on upper rack until browned and crisp at edges, 25-30 minutes.

Meanwhile, in a large bowl, stir together ¼ cup panko (we sent more), stock concentrate, and ¼ cup water. Allow panko to fully soak, then add pork, garlic, scallion whites, meatloaf mix, and salt. (TIP: We used ½ tsp kosher salt.) Combine with your hands. Shape mixture into two 1-inch-tall loaves and place on one side of oiled baking sheet.

Add carrots to other side of same baking sheet, toss with a large drizzle of oil, and season with salt and pepper. Place sheet on lower rack of oven and roast until carrots are tender and lightly browned and meatloaves are nearly cooked through, 20-25 minutes.

In a small bowl, stir together ketchup and hot honey. Set aside. Once carrots and meatloaves are done, remove from oven and sprinkle carrots with half the brown sugar (use the rest as you like). Toss on baking sheet using tongs or a spatula. Return to oven and continue roasting until sugar melts and coats carrots in a glaze, 3-5 minutes.