• 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 Yukon Gold 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 prepared sheet with a drizzle of oil, salt, and pepper. Roast on middle rack for 5 minutes (you’ll add more to the sheet then).

• 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 (11/2 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 second, lightly oiled sheet. Roast on top rack.) • Transfer to top rack; roast for 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. Brush tops of meatloaves with remaining BBQ glaze. • Return to oven until meatloaves are cooked through, glaze is tacky, and veggies are tender, 2-3 minutes more.

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