Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. 

Halve potatoes lengthwise, then slice crosswise into ¼-inch-thick half-moons. Trim green beans if necessary.

In a small bowl, combine jam, BBQ sauce, and ketchup.

In a large bowl, combine pork*, panko, Fry Seasoning, half the apricot BBQ glaze, 1 tsp water, ¾ tsp salt, and pepper (2 tsp water and 1½ tsp salt for 4 servings). 

Form pork mixture into two 1-inch-tall loaves (four loaves for 4); place on one side of a baking sheet. (For 4, spread out across entire sheet.)

On opposite side of sheet from meatloaves, toss potatoes with a drizzle of oil, garlic powder, salt, and pepper; push to one side of sheet. (For 4 servings, toss potatoes on one side of a second baking sheet.)

On empty side of same sheet, toss green beans with a drizzle of oil, salt, and pepper.  Roast on top rack until veggies are browned and tender and meatloaves are cooked through, 15 minutes (you'll glaze the meatloaves then). (For 4 servings, toss green beans on opposite side of sheet from potatoes; roast veggies on top rack and meatloaves on middle rack, swapping rack positions halfway through.)

Once veggies and meatloves have roasted 15 minutes, remove sheet from oven. Brush tops of meatloaves with remaining apricot BBQ glaze, then return to top rack and roast until glaze is tacky, 2-3 minutes more. 

Slice meatloaves crosswise.

Divide meatloaves, potatoes, and green beans between plates. Serve.