Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes into 1/2-inch-thick wedges. Peel onion, then mince until you have 1/4 cup minced onion (use the rest of the onion as you like). Finely chop chives.

Toss sweet potatoes with a large drizzle of olive oil on a baking sheet. Season generously with salt and pepper.

Crack 1 egg into a medium bowl, then add minced onion, pork, panko, barbecue seasoning, and a big pinch of salt (use the other egg as you like). Gently mix just until combined. Shape into four 1-inch-thick meatloaves.

Place meatloaves on baking sheet with sweet potatoes. Put 2 tsp barbecue sauce in another medium bowl and set aside, then use the rest of the sauce to brush meatloaves. Place sheet in oven and bake until sweet potatoes are tender and meatloaves are cooked through, 18-20 minutes, tossing sweet potatoes halfway through.

Add cabbage, mayonnaise, 2 tsp vinegar (we sent more), 1 tsp sugar, salt, and pepper to bowl with barbecue sauce and toss to combine. Set aside until meatloaves are ready. TIP: While you’re waiting, brainstorm ways to cook the leftover egg. Scrambled, boiled, sunny-side up—the possibilities are endless!

Divide meatloaves, sweet potatoes, and slaw between plates. Sprinkle chives over everything and serve.