Line a large sheet pan with aluminum foil. Take another piece of foil the same size as the sheet pan and generously spray it with non-stick cooking spray. Place the peeled and cubed russet potatoes (about 1 1/2 pounds) in the center of the foil.

Season the potatoes with salt and pepper to taste. Fold the foil up around the potatoes to create a "bowl." Pour in 1/3 cup of water, then seal the foil tightly to create a packet.

Preheat the oven to 425°F and cook the potato packet on the sheet pan for 10 minutes. While the potatoes cook, prepare the meatloaves.

In a large mixing bowl, combine the following ingredients: egg, onion, Italian seasoning, ketchup, Panko breadcrumbs, milk, dried parsley (or 3 tablespoons fresh), and lean ground beef.

Use clean or gloved hands to gently mix everything together until evenly combined. Divide the mixture into four portions and shape them into mini meatloaves.

Carefully scoot the potato packet to one side of the sheet pan and place the mini meatloaves in the center. Spread 1/4 cup of BBQ sauce evenly over the tops of the meatloaves.

Return the sheet pan to the oven and bake for 23-25 minutes. Once done, remove the pan and use a paper towel to blot any excess grease around the meatloaves.

In a gallon-sized Ziploc bag or mixing bowl, combine 1 pound of fresh green beans, 1 1/2 tablespoons olive oil, and salt and pepper to taste. For extra flavor, use Kinders Buttery Steakhouse seasoning.

Gently toss the green beans to coat them evenly with the oil and seasoning.

After the meatloaves and potatoes have baked for 10 minutes, add the green beans to the right side of the sheet pan in a single layer.

Place the pan back in the oven and bake everything together for an additional 18-20 minutes, until the green beans are tender with a slight crispness.

Remove the sheet pan from the oven. Carefully open the potato packet to avoid escaping steam and transfer the potatoes to a bowl.