Spray provided tray with cooking spray.

Break broccoli into bite-sized pieces using hands. Place broccoli in prepared tray and add 1 tsp. olive oil and a pinch of salt. Massage oil and seasoning into broccoli and push to one side.

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

After 1 minute, add ground pork, half the brown sugar (reserve remaining for peach sauce), half the onion salt (reserve remaining for cheese sauce), and a pinch of pepper. Form mixture into two evenly-sized, oval-shaped meatloaves. Place in empty side of provided tray.

Cover broccoli side of tray with foil. Bake half-covered (broccoli covered, meatloaves uncovered) in hot oven until broccoli is tender, 15-20 minutes.

While meal bakes, continue recipe.

In another mixing bowl, combine remaining brown sugar, peach preserves, and ketchup. Set aside.

After 15-20 minutes, carefully remove tray from oven. Add pasta to broccoli and stir to combine. Top meatloaves with sauce. Tray will be hot! Use a utensil.

Cover broccoli-pasta side of tray with foil.

Bake half-covered (pasta covered, meatloaves uncovered) in hot oven until pasta is heated through, broccoli is tender, and meatloaves reach a minimum internal temperature of 160 degrees, 15-22 minutes.

While meal bakes, in a microwave-safe bowl, combine cream cheese, shredded cheese, remaining onion salt, and 4 Tbsp. water. Cover with a damp paper towel. Microwave covered until melted, 1-2 minutes.

Carefully remove from microwave and stir cheese sauce until smooth.

Carefully remove tray from oven. Transfer meatloaves to a plate. Drain excess liquid from tray.

To serve, stir cheese sauce into pasta until coated. Bon appétit!