• Adjust racks to middle and top positions and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. • Slice potatoes into 1⁄4-inch-thick rounds. Trim and mince scallions, separating whites from greens. Peel and mince garlic. Trim green beans if necessary. Cut broccoli florets into bite-size pieces if necessary. (Save potatoes for another use.)

• 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). Toss broccoli on one side of a baking sheet with a drizzle of oil, salt, and pepper. (Skip roasting—you’ll cook broccoli in step 4.)

• Meanwhile, in a small bowl, combine BBQ sauce with 1⁄2 tsp chili powder. Taste and season with salt. • In a second large bowl, soak panko with 2 tsp water (4 tsp for 4 servings) until water has absorbed. Add beef*, scallion whites, garlic, BBQ Seasoning, 1⁄4 tsp chili powder (1⁄2 tsp for 4), 3⁄4 tsp salt (1 1⁄2 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). Cook through this step as instructed, tossing green beans on opposite side of sheet from broccoli; glaze meatloaves alongside. Roast on top rack for 15 minutes.

• 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; roast until meatloaves are cooked through and glaze is tacky, 2-3 minutes more. Transfer broccoli to a plate along with green beans.

• Divide meatloaves, potatoes, and green beans between plates. Drizzle potatoes with scallion crema and serve. Drizzle broccoli with scallion crema.