Combine carrots, broccoli, 2 tsp. olive oil, 1/2 tsp. salt, minced garlic and chili pepper (use less if spice-averse), and half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for meatloaves) in provided tray. Massage oil and seasonings into vegetables. Spread into an even layer and cover with foil.

Bake covered in hot oven, 10 minutes.

While vegetables bake, continue recipe.

In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.

After 1 minute, add ground pork, garlic salt, and remaining Asian garlic, ginger & chile seasoning (use less if spice-averse). Stir until completely combined. Form mixture into two equally-sized, oval-shaped loaves, about 3" in length and 2" by height.

After 10 minutes, carefully remove tray from oven. Remove foil and push vegetables to one side of tray. Tray will be hot! Use a utensil.

Add meatloaves to now-empty side of tray.

Bake uncovered in hot oven until vegetables are tender and meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.

While meal bakes, in a microwave-safe bowl, combine soy sauce, sweet and sour sauce, cornstarch, and 3 Tbsp. water. Microwave uncovered until heated through, 45-60 seconds.

Carefully remove from microwave and stir to combine.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Carefully remove tray from oven.

To serve, top meatloaf with sauce. Slice meatloaf, if desired. Bon appétit!