Cut potatoes into 1" wedges.

Place potatoes on one prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for broccoli), and 1/4 tsp. pepper. Spread into an even layer.

Roast in hot oven until golden-brown and tender, 25-30 minutes.

While potatoes roast, continue recipe.

In a mixing bowl, combine half the ricotta (reserve remaining for meatloaves), mozzarella, and a pinch of salt and pepper. Set aside.

Cut broccoli into bite-sized pieces.

Mince garlic.

In another mixing bowl, combine ground beef, panko, remaining ricotta, half the Italian seasoning, half the garlic (reserve remaining of both for sauce), and 1/2 tsp. salt.

Divide beef mixture into 4 equally-sized ovals. Press your thumb into center of each oval and place 1/4 the cheese mixture into each well. Close meat around cheese and re-form into an oval. Form a tight seal so cheese stays inside meat.

Place stuffed meatloaves on one half of second prepared baking sheet and evenly top with 2 tsp. olive oil.

Roast in hot oven, 10 minutes.

Carefully remove from oven.

Place broccoli on empty side of baking sheet and toss with 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Spread into an even layer on their side. Baking sheet will be hot! Use a utensil.

Roast again in hot oven until broccoli is tender and meatloaves reach a minimum internal temperature of 160 degrees, 15-20 minutes.

While meatloaves and broccoli roast, continue recipe.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add remaining garlic and remaining Italian seasoning to hot pan. Stir occasionally until fragrant, 30-60 seconds.

Stir in marinara, 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper until heated through and thoroughly combined, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, serving meatloaf (slicing, if desired) with sauce. Bon appétit!