Preheat the oven to 400 degrees and line a large sheet pan with aluminum foil. Lightly mist the aluminum foil with cooking spray and set aside.

In a mixing bowl, toss the cut potatoes in 2 ½ teaspoons of the olive oil until coated. Sprinkle with salt and pepper and transfer to a single layer on the cookie sheet. Place in the heated oven and roast for 20 minutes.

While the potatoes are cooking, place the green beans in the mixing bowl you just used for the potatoes. Toss in the remaining 2 teaspoons of olive oil and sprinkle with salt and pepper. Set aside. In a separate mixing bowl, add the beef, onion, breadcrumbs, 1/3 cup of the barbecue sauce and the garlic powder. Stir or mush together until well combined.

Remove the baking sheet with the potatoes from the oven and flip each of the potatoes to another side. Move the potatoes to one third of the cookie sheet, keeping them in a single layer. Use your hands to form four mini loaves (about 3 inches in diameter) from the meat mixture and place them on the sheet pan. Transfer the green beans to the remaining space on the sheet pan and return the pan to the oven.

Bake for another 20-24 minutes until the meatloaves are cooked through, the beans are tender and the potatoes have crispy edges. Remove the pan from the oven and spoon the remaining ¼ cup of barbecue sauce over the tops of the meatloaves. Cover the pan with aluminum foil and allow to sit for 10 minutes to allow the loaves to rest and firm up (do not skip the rest period or your meatloaves may fall apart). Serve warm.