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

Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Dice tomato into ½-inch pieces. Quarter lime.

In a large bowl, gently combine pork*, scallion whites, panko, half the Fajita Spice Blend (all for 4 servings), salt (we used ¾ tsp; 1½ tsp for 4), and pepper.

Form into two 1-inch-tall loaves (four loaves for 4) and place on one side of a baking sheet. (For 4, arrange meatloaves across entire baking sheet.)

Toss broccoli and carrot on opposite side of baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss veggies on a second baking sheet.)

Roast on top rack until veggies are browned and tender and meatloaves are cooked through, 15-20 minutes. (For 4, roast veggies on top rack and meatloaves on middle rack.)

Meanwhile, in a small bowl, combine tomato, scallion greens, and juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper.

In the last few minutes of roasting meatloaves and veggies, place queso blanco in a medium microwave-safe bowl. Stir in 1 TBSP water (2 TBSP for 4 servings) and cover tightly with plastic wrap. Microwave until warmed through, 30-45 seconds.

Divide meatloaves and roasted veggies between plates. Spoon queso blanco over meatloaves and top with salsa (draining first). Serve with remaining lime wedges on the side.