Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Spray provided tray with cooking spray.

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 one side of provided tray.

Break broccoli into bite-sized pieces. Add broccoli, 1 tsp. olive oil, and a pinch of salt to empty side of tray and stir to combine. Cover broccoli side of tray with foil, leaving meatloaves uncovered.

Bake half-covered in hot oven until broccoli is tender, 15-20 minutes.

Meal will finish cooking in a later step.

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

After 15-20 minutes, carefully remove tray from oven. Top meatloaves with sauce.

Add pasta to broccoli and stir to combine. 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. Stir until smooth.

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

To serve, add cheese sauce to pasta and broccoli and stir until coated. Bon appétit!