• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into 1/2-inch-thick wedges. Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Halve mandarin.

• Toss potatoes on one side of a lightly oiled baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add more to the sheet then).

• While potatoes roast, in a large bowl, combine pork*, panko, BBQ Seasoning, scallion whites, 3/4 tsp salt (11/2 tsp for 4 servings), and a pinch of pepper. Form into two 1-inch-tall loaves (four loaves for 4). • In a small bowl, combine BBQ sauce, a big squeeze of mandarin juice, and chipotle powder to taste. Taste and season with salt; add more mandarin juice and chipotle powder if desired.

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add green beans to empty side; using tongs, toss with a drizzle of olive oil, salt, and pepper. Place meatloaves on same side of sheet as green beans. (For 4 servings, leave potatoes roasting; add meatloaves and green beans to a second, lightly oiled sheet. Roast on middle rack.) • Roast on top rack for 15 minutes (you’ll glaze the meatloaves then).

• Once meatloaves and green beans have roasted 15 minutes, remove sheet from oven. • Push potatoes together so they’re overlapping; sprinkle with Monterey Jack. • Brush tops of meatloaves with 1 TBSP glaze each (save the rest for serving). • Return to oven until meatloaves are cooked through, glaze is tacky, cheese has melted, and beans are tender, 2-3 minutes more.

• Divide meatloaves, potatoes, and green beans between plates. Drizzle meatloaves with any remaining glaze from bowl. Garnish with scallion greens and serve.