Turkey Meatloaves & Shingled Potatoes

In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings) and a couple big pinches of salt and pepper until thoroughly coated.

Add potatoes to one side of prepared sheet in a single overlapping layer (for 4, spread potatoes out across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly.

Roast on middle rack for 10 minutes (you’ll add more to the sheet then).

Meanwhile, in a small bowl, combine BBQ sauce with ½ tsp chili powder (1 tsp for 4 servings). Taste and season with salt.

In a second large bowl, soak panko with 2 tsp water (4 tsp for 4) until water has absorbed. Add beef*, scallion whites, garlic, BBQ Seasoning, ¼ tsp chili powder (½ tsp for 4), ¾ tsp salt (1½ tsp for 4), and a pinch of pepper. (Be sure to measure the chili powder; we sent more.)

Form into two 1-inch-tall loaves (four loaves for 4). TIP: Wet hands or coat with oil first to prevent sticking.

Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper.

Place meatloaves next to green beans. Brush tops of meatloaves with 1 TBSP BBQ glaze each (save the rest for later). (For 4 servings, leave potatoes roasting; add meatloaves and green beans to a separate lightly oiled baking sheet. Roast on top rack.) 

Roast on top rack until meatloaves are cooked through and green beans are tender and browned, 15 minutes (you’ll finish glazing the meatloaves then).

Meanwhile, in a second small bowl, combine sour cream with scallion greens to taste (we used half); season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Once meatloaves and green beans have roasted 15 minutes, remove sheet from oven. Transfer green beans to a plate. Brush tops of meatloaves with remaining BBQ glaze.

Return sheet to oven until meatloaves are cooked through and glaze is tacky, 2-3 minutes more.