• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate garlic and ginger. Dice sweet potatoes into 1/2-inch pieces. Core, deseed, and dice bell pepper into 1/2-inch pieces. Quarter lime.

• In a large bowl, combine beef*, panko, ponzu, scallion whites, garlic, and ginger. Season with salt (we used 1/2 tsp) and pepper. (Use 1 tsp salt for 4 servings.) Form mixture into two 1-inch-tall loaves (four loaves for 4). • Line one side of a baking sheet with foil and lightly oil; place loaves on foil-lined side. (For 4, line whole sheet; spread out loaves across entire sheet.) Fold up a bit of foil to create a barrier in the middle of the sheet. TIP: Don’t have foil on hand? Roast meatloaves and veggies on separate sheets.

• Add sweet potatoes and bell pepper to unlined side of same sheet; toss with a large drizzle of oil, salt, and pepper. (For 4 servings, toss veggies on a second sheet; roast meatloaves on top rack and veggies on middle rack.) • Roast on top rack until meatloaves are browned and veggies are slightly tender, 20 minutes. (The meatloaves will cook through later.)

• Meanwhile, in a small bowl, combine mayonnaise with a squeeze of lime juice to taste and as much Sriracha as you like.

• Once meatloaves and veggies have roasted 20 minutes, remove sheet from oven. (For 4 servings, leave veggies roasting.) Carefully brush meatloaves with half the sweet soy glaze (save the rest for serving). • Return to top rack until meatloaves are cooked through, glaze is tacky, and veggies are tender, 3-5 minutes more.

• Top meatloaves with remaining sweet soy glaze. Drizzle meatloaves and veggie jumble with spicy lime mayo and sprinkle with scallion greens. Divide between plates and serve.