• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrot on a diagonal into 1⁄2-inch-thick pieces. Dice tomato into 1⁄2-inch pieces. Quarter lime.

• In a large bowl, gently combine pork*, scallion whites, panko, half the Fajita Spice Blend (all for 4 servings), salt (we used 3⁄4 tsp; 11⁄2 tsp for 4), and pepper. • Form into two 1-inch-tall loaves (four loaves for 4) and place on one side of a baking sheet. (For 4, arrange meatloaves across entire baking sheet.)

• Toss broccoli and carrots on opposite side of baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss veggies on a second baking sheet.) • Roast on top rack until veggies are browned and tender and meatloaves are cooked through, 15-20 minutes. (For 4, roast veggies on top rack and meatloaves on middle rack.)

• Meanwhile, in a small bowl, combine tomato, scallion greens, and juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper.

• In the last few minutes of roasting meatloaves and veggies, place queso blanco in a medium microwave-safe bowl. Stir in 1 TBSP water (2 TBSP for 4 servings) and cover tightly with plastic wrap. Microwave until warmed through, 30-45 seconds.

• Divide meatloaves and roasted veggies between plates. Spoon queso blanco over meatloaves and top with salsa (draining first). Serve with remaining lime wedges on the side. Ground Pork is fully cooked when internal temperature reaches 160°.