Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard any stem ends from the green beans; place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Roughly chop the peppers. In a bowl, combine the ketchup and raspberry spread.

Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil; season with salt and pepper. Arrange in an even layer around the edges of the sheet pan.

In a bowl, combine the chorizo, sliced white bottoms of the scallions, breadcrumbs, and egg; season with salt and pepper. Gently mix to combine. Transfer to the center of the sheet pan. Shape the mixture into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the glaze to a separate bowl; set aside for serving. Evenly top the meatloaf with the remaining glaze. Roast 7 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned green beans to the sheet pan; arrange in an even layer around the edges. Return to the oven and roast 10 to 14 minutes, or until the green beans are tender when pierced with a fork and the meatloaf is browned and cooked through.* Remove from the oven. Let rest at least 2 minutes. 

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

Carefully transfer the rested meatloaf to a cutting board; slice crosswise. Serve the sliced meatloaf with the roasted vegetables. Top the meatloaf with the reserved glaze. Top the vegetables with the chopped peppers. Garnish with the sliced green tops of the scallions. Enjoy!