Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch-thick rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a bowl; drizzle with olive oil and season with salt and pepper. In a bowl, combine the broth concentrate, barbecue sauce, and fig spread.

Line a sheet pan with foil; evenly coat the center of the foil with a drizzle of olive oil. In a large bowl, combine the beef, breadcrumbs, and egg(s); season with salt and pepper. Gently mix to combine. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 3 inches wide. Evenly top with half the BBQ fig sauce (avoiding any contact between the raw meat and remaining sauce). Roast 16 to 20 minutes, or until browned and cooked through. Remove from the oven and let rest at least 2 minutes.

The USDA recommends a minimum safe cooking temperature of 160°F for beef 

Meanwhile, line a separate sheet pan with foil. Place the sweet potato rounds on the foil. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Remove from the oven. Carefully add the seasoned broccoli to the other side of the sheet pan. Return to the oven and roast 14 to 18 minutes, or until the lightly browned and tender when pierced with a fork. Remove from the oven.

Place the maple syrup and butter in a large bowl. Microwave on high for 30 seconds to 1 minute, or until the butter is melted. Carefully stir to combine.

Transfer the rested meatloaf to a cutting board and carefully slice crosswise. Transfer the roasted sweet potatoes to the bowl of maple glaze. Toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced meatloaf with the roasted broccoli and finished sweet potatoes. Top the meatloaf with the remaining BBQ fig sauce. Top the broccoli with the parmesan. Enjoy!