Heat the oven to 375°F. Line a large baking sheet with foil and lightly spray it with nonstick spray.

In a large bowl, mix the ground beef, panko, broth, eggs, Worcestershire sauce, 2 tablespoons of ketchup, salt, pepper, garlic powder and onion powder just until combined. Stir in some chopped parsley if you like. Don't overmix, or the meatloaf won't be as tender.

Shape the mixture into a loaf in the middle of the pan, leaving room around it for the potatoes.

Stir the 2/3 cup ketchup and the brown sugar together and spread it over the top of the loaf. Sprinkle with a little black pepper if you like.

Bake the meatloaf on its own for 10 minutes, then blot any juices on the pan with a paper towel.

Meanwhile, toss the potatoes with the olive oil, 1/2 teaspoon garlic powder, salt and pepper. Spread them around the meatloaf in a single layer, not touching it, with a little space between the pieces so they roast instead of steam.

Bake 40 minutes more, tossing the potatoes halfway through, until the potatoes are tender and a thermometer in the center of the meatloaf reads 160°F.

Let the meatloaf rest 5 minutes before slicing. Season the potatoes with salt if needed and sprinkle with chopped parsley.