Preheat oven to 425 degrees.

Quarter potatoes. If larger than a ping-pong ball, cut into 6-8 wedges.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, salt, and potato spice seasoning**.
**Replace with lawry’s or your seasoning of choice.
Spread into an even layer.
Roast in hot oven, 10 minutes.
While potatoes roast, continue recipe

Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Combine ground beef, half the cheese (reserve remaining for garnish), panko, 1/2 tsp. salt, and 1/4 tsp. pepper in a mixing bowl. *I added 1 Tbsp Minced Garlic, Garlic Powder, and Onion Powder.
Form mixture into two equally-sized, oval-shaped loaves, about 3"in length and 2" by height.

After 10 minutes, carefully remove sheet from oven. Add broccoli, bacon, white portions of green onions, and a pinch of salt to potatoes. *I added Garlic Powder and Onion Powder, and a little more salt and oil as well.
Stir to combine and push to one side of sheet. Sheet will be hot! Use a utensil.
Place meatloaves on now-empty side of sheet.

Roast in hot oven until vegetables are tender and meatloaves reach a minimum internal temperature of 160 degrees, 18-20 minutes.

Put BBQ sauce in a microwave-safe bowl, cover with a paper towel. Microwave covered until heated through, 35-45 seconds.
To serve, top meatloaf with sauce and garnish vegetables with sour cream (optional), remaining cheese, and green portions of green onions. Bon appétit.