Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Prepare one provided tray with cooking spray.

Tear spinach.

In prepared tray, combine carrots, 1 tsp. olive oil, and garlic salt. Massage oil and seasoning into carrots. Cover tray with foil.

In a mixing bowl, add spinach, panko, and 4 Tbsp. water. Stir to combine and let sit, 1 minute.

After 1 minute, add ground beef, garlic pepper, and 1/2 tsp. salt. Mix together until thoroughly combined. Form meat mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height. Transfer to empty tray and top with 1 tsp. olive oil.

Bake both trays half-covered (carrots covered, meatloaves uncovered) in hot oven until carrots start to soften and meatloaves brown, 15 minutes.

While meal bakes, in another mixing bowl, combine BBQ sauce and 2 tsp. water. Stir until smooth.

Carefully remove both trays from oven. Drain any excess liquid from meatloaves. Uncover carrots and stir in lemon juice. Cover carrots with foil. Top meatloaves evenly with sauce.

Bake both trays again half-covered (carrots covered, meatloaves uncovered) in hot oven until beef reaches a minimum internal temperature of 160 degrees, 10-15 minutes.

Carefully remove both trays from oven. Uncover carrots and stir in butter.

To serve, top meatloaf with sauce from tray and crispy onions. Bon appétit!