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

Cut sweet potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Core, deseed, and thinly slice bell pepper.

In a large bowl, combine beef*, stock concentrate, panko, chili powder, half the cheddar, salt (we used ¾ tsp; 1¼ tsp for 4 servings), and pepper. TIP: Not sure how much beef to use? Refer to the “Hello” section at left for guidance.

Form 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 sweet potatoes with a large drizzle of oil, salt, and pepper. (For 4 servings, toss sweet potatoes on a second baking sheet.)

Roast on top rack for 20 minutes (you’ll glaze the meatloaves then). (For 4, roast sweet potatoes on top rack and meatloaves on middle rack.)

Meanwhile, in a small bowl, combine jam and BBQ sauce. Set aside.

Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add onion and bell pepper to hot pan. Season with salt and pepper. Cook, stirring occasionally, until veggies are slightly charred and softened, 6-7 minutes.

Add garlic powder and cook, stirring, until fragrant, 30-60 seconds. Remove from heat.

Once meatloaves and sweet potatoes have roasted 20 minutes, remove sheet from oven. Carefully brush each meatloaf with 1 TBSP glaze and top with remaining cheddar.

Return to top rack and roast until cheese melts, meatloaves are fully cooked, and sweet potatoes are tender, 2-3 minutes more.

Divide sautéed onion and bell pepper between plates and top with meatloaves. Serve with sweet potato wedges and remaining glaze on the side for dipping.