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

Cut broccoli into bite-size pieces if necessary. Trim and halve zucchini lengthwise; lay flat and cut on a diagonal into ½-inch pieces.

Toss broccoli and zucchini on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4, spread veggies out across entire sheet.) TIP: For easier cleanup, line baking sheet with foil before adding veggies.

In a medium bowl, gently combine turkey*, garlic powder, panko, stock concentrate, half the stir-fry sauce, 1 TBSP water (2 TBSP for 4 servings), salt, and pepper.

Form into two 1-inch-tall loaves (four loaves for 4).

Place meatloaves on opposite side of baking sheet from veggies; brush tops of meatloaves with remaining stir-fry sauce. (For 4 servings, place meatloaves on a second baking sheet.)

Roast on middle rack until meatloaves are cooked through and veggies are browned and tender, 22-25 minutes. (For 4, roast veggies on top rack and meatloaves on middle rack, swapping rack positions halfway through.)

While meatloaves and veggies roast, in a small bowl, combine mayonnaise, chili sauce, ponzu, 1 tsp water (2 tsp for 4 servings), salt, and pepper.

Divide meatloaves and veggies between plates; drizzle meatloaves with as much firecracker sauce as you like. Serve with any remaining firecracker sauce on the side.