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

• Toss potatoes on one side of a lightly oiled baking sheet with a large drizzle of 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. Swap in beef for pork.

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

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

• Divide porkloaves, potato wedges, and broccoli between plates. Drizzle porkloaves with remaining glaze. Garnish with scallion greens and serve.