Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Peel and dice sweet potatoes into ½-inch pieces. Halve and peel shallot; grate one half on the largest holes of a box grater over a large bowl. Mince remaining shallot. Trim and halve Brussels sprouts lengthwise.

Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes.

Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm until ready to mash in Step 6.

While sweet potatoes cook, to bowl with grated shallot, combine pork*, garlic powder, panko, half the ketchup, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form into two 1-inch-tall loaves (four loaves for 4). Place meatloaves on one side of a lightly oiled baking sheet. (For 4, spread meatloaves out across entire sheet.)

In a small bowl, combine jam, half the chipotle powder, remaining ketchup, and a pinch of salt until smooth.

Toss Brussels sprouts on opposite side of sheet from meatloaves with a drizzle of olive oil, salt, and pepper. (For 4 servings, spread Brussels sprouts out on a second baking sheet.)

Roast on top rack until Brussels sprouts are mostly tender and meatloaves are almost cooked through, about 15 minutes (they’ll finish cooking in Step 6). (For 4, roast meatloaves on top rack and Brussels sprouts on middle rack, swapping rack positions halfway through.)

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. Add minced shallot and cook, stirring, until softened, 3-4 minutes.

Sprinkle with flour; stir to combine. Whisk in stock concentrate, mustard, and ½ cup water (1 cup for 4). Bring to a simmer and cook, stirring occasionally, until thickened and saucy, 1-3 minutes. TIP: If gravy seems too thick, whisk in a splash of water. Reheat over low heat just before serving if necessary.

Once meatloaves have cooked 15 minutes, remove sheet from oven. Carefully brush meatloaves with glaze. Return to top rack until meatloaves are cooked through and Brussels sprouts are golden and tender, 5-6 minutes more.

To pot with drained sweet potatoes, add sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of chipotle powder (we used ⅛ tsp; ¼ tsp for 4) if desired. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy.

Slice meatloaves crosswise.

Divide meatloaves, mashed sweet potatoes, and Brussels sprouts between plates in separate sections. Spoon gravy over meatloaves and serve.