In a large bowl combine the potatoes, 2 tablespoons olive oil and ¾ teaspoon of salt. Spread the potatoes, flesh side down in a single layer on a large rimmed sheet pan. Place the potatoes in a cold oven and set the temperature to 350°F. Set the timer for 20 minutes.

Meanwhile, add the broccoli to the same bowl used for the potatoes and drizzle with the remaining 1 tablespoon olive oil, sprinkle with ¼ teaspoon of the salt, toss to coat.

In a second large bowl whisk together the eggs, milk, remaining 1 teaspoon salt, Italian seasoning, pepper, garlic powder, and onion powder. Add the ground beef, pork, bread crumbs and 3 tablespoons of the ketchup and mix until fully combined.

In a small bowl mix together the remaining 1 tablespoon ketchup, worcestershire, brown sugar and water.

Divide the meat into 6 pieces and shape each into an oval, roughly 4-inches by 3-inches. Remove the potatoes from the oven and stir them. Add the meatloaves and broccoli to the sheet pan.

Using a pastry brush, brush the brown sugar sauce over the tops of the meatloaves.

Roast in the oven until the internal temperature of the meatloaf registers 165°F with an instant-read thermometer and the potatoes and broccoli are tender, about 30 minutes.