Wash and dry all produce. Adjust racks to upper and lower positions and preheat oven to 450 degrees. Lightly oil a baking sheet. Mince garlic. Trim, then thinly slice scallions, separating greens and whites. Peel carrots, then cut diagonally into 1/2-inch-thick slices. Cut potatoes into 1/2-inch cubes.

Toss potatoes and whole thyme springs on a second baking sheet with a large drizzle of oil. Season with fry seasoning and plenty of salt and pepper. Roast in oven on upper rack until browned and crisp at edges, 25-30 minutes.

Meanwhile, in a large bowl, stir together panko, stock concentrates, and 1/3 cup water. Allow panko to soak, then add pork, garlic, scallion whites, meatloaf mix, and salt. (TIP: We used 1 tsp kosher salt.) Combine with your hands. Shape into four 1-inch-tall loaves. Place on one side of oiled baking sheet.

Add carrots to other side of same baking sheet, toss with a large drizzle of oil, and season with salt and pepper. Place sheet on bottom rack of oven and roast until carrots are tender and lightly browned and meatloaves are nearly cooked, 20-25 minutes.

In a small bowl, stir together ketchup and hot honey. Once carrots and meatloaves are done, remove from oven and sprinkle carrots with brown sugar. Toss on baking sheet using tongs or a spatula. Return to oven and continue roasting until sugar melts and coats carrots in a glaze, 3-5 minutes.

Once potatoes are done, remove from oven and add 2 TBSP butter to sheet. Toss until potatoes are coated. Discard thyme sprigs, then divide potatoes, carrots, and meatloaves between plates. Drizzle ketchup mixture over meatloaf. Garnish everything with scallion greens.