BBQ Meatloaf & Loaded Potato Wedges Bar

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. 

Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; mince whites. Cut broccoli into bite-size pieces if necessary.

Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

While potatoes roast, in a large bowl, combine beef*, scallion whites, panko, stock concentrate, 1 TBSP water, ½ tsp salt, and pepper (2 TBSP water and 1 tsp salt for 4 servings).

Form beef mixture into two 1-inch-tall loaves (four loaves for 4). Place on one side of a second baking sheet. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

Toss broccoli on opposite side of sheet from meatloaves with a drizzle of oil, salt, and pepper. Top broccoli with cheddar. 

Roast on middle rack until broccoli is tender and meatloaves are cooked through, 15-20 minutes (if broccoli finishes first, carefully remove from sheet and continue roasting meatloaves). TIP: If you prefer cheesy potatoes, skip adding cheese to broccoli and instead remove potatoes from oven after 20-22 minutes; top with cheddar, then return sheet to top rack and roast until cheese melts, 2-3 minutes more.

Meanwhile, in a small pot over medium heat, combine ketchup, BBQ sauce, brown sugar, and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring occasionally, until sauce has thickened and is warmed through, 3-5 minutes.

Transfer meatloaves to a cutting board. Slice crosswise.

Serve potatoes, meatloaves, broccoli, BBQ sauce, sour cream, and scallion greens family style for everyone to build their own plate. (Don’t forget to serve with any extra items you may have ordered to build out your meal!)