Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Small dice the potatoes.

Line two sheet pans with foil. Place the cauliflower florets on one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, in a bowl, combine the pork, spice blend, egg, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to one side of the remaining sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. In a bowl, whisk together the ketchup, sugar, and vinegar; season with salt and pepper. Transfer half the glaze to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining glaze.

Transfer the diced potatoes to the other side of the sheet pan of prepared meatloaf. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 16 to 20 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the roasted meatloaf to a cutting board and let rest at least 2 minutes. 

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.

Transfer the roasted potatoes and roasted cauliflower to a bowl. Add the softened butter and half the parmesan; toss to coat. Taste, then season with salt and pepper if desired. Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the finished vegetables. Top the meatloaf with the reserved glaze and remaining parmesan. Enjoy!