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.

Break broccoli into bite-sized pieces using hands. Divide evenly between both provided trays.

Evenly top both trays with 4 tsp. olive oil and seasoned salt. Massage oil and seasoning into broccoli.

Bake covered in hot oven until broccoli starts to soften, 5-7 minutes.

While broccoli bakes, continue recipe.

In a mixing bowl, combine ground turkey, panko, mustard, garlic salt, half the cheese (reserve remaining for topping), and a pinch of pepper. Form mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height.

After 5-7 minutes, carefully remove trays from oven. Transfer broccoli to one tray. Tray will be hot! Use a utensil. Tray may be very full; don't worry, broccoli will cook down.

Add meatloaves to now-empty tray and top with remaining cheese.

Bake both trays uncovered in hot oven until broccoli is tender and meatloaves reach a minimum internal temperature of 165 degrees, 20-25 minutes.

If broccoli is browning too quickly, cover with foil.

While meal bakes, add basil pesto butter and 2 tsp. water to a microwave-safe bowl. Microwave uncovered until melted, 20-30 seconds.

Carefully remove both trays from oven and butter from microwave. Stir lemon garlic butter and lemon juice into broccoli until melted and coated.

To serve, top meatloaves with basil pesto butter sauce. Bon appétit!