Sheet Pan Chipotle Meatloaves with Lemon Roasted Potatoes and Broccoli

Ingredient:

• 1 1/2 pounds baby gold potatoes, halved (about 6 cups)
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon plus 2 teaspoons garlic powder, divided
• 2 1/2 teaspoons kosher salt, divided
• 2 teaspoons grated lemon zest, divided
• 1 1/2 teaspoons black pepper, divided
• 4 cups broccoli florets
• 1 large egg, beaten
• 2 tablespoons whole milk
• 1 tablespoon dried oregano
• 1 tablespoon onion powder
• 1 tablespoon chopped canned chipotles in adobo sauce, plus 2 teaspoons adobo sauce from can, divided
• 5 tablespoons ketchup, divided
• 2 tablespoons Worcestershire sauce, divided
• 1/2 cup panko
• 1 pound 85/15 lean ground beef
• 1/2 pound ground pork