Meatloaf Sheet Pan Dinner

• pam® original no-stick cooking spray
• 4 slices bacon, chopped
• 1 pound baby potatoes, halved
• 1 - 1/4 teaspoon salt, divided
• 1/4 teaspoon ground black pepper, divided
• 1 pound fresh brussels sprouts, trimmed
• 2 tablespoon firmly packed light brown sugar, divided
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 cup panko bread crumbs
• 1 egg
• 2 tablespoon worcestershire sauce
• 1 pound ground beef (90% lean)
• 1/3 cup hunt's® best ever tomato ketchup

1. Preheat oven to 400°F.
2. Spray 11x17-inch rimmed baking sheet with cooking spray.
3. Cook bacon in large skillet over medium heat until crispy, about 8 minutes.
4. Remove bacon from pan using a slotted spoon and drain on a paper towel lined plate.
5. Reserve rendered bacon fat.
6. Place potatoes in large bowl with 2 teaspoons reserved bacon fat, 1/2 teaspoon salt and 1/8 teaspoon pepper; toss until well combined.
7. Pour onto baking sheet and bake 15 minutes.
8. Meanwhile, return skillet to medium heat.
9. Add onion and bell pepper and saute until tender, about 3 minutes.
10. Place onion and pepper in large bowl with cooked bacon, bread crumbs, egg, Worcestershire sauce, 1/2 teaspoon salt and remaining 1/8 teaspoon black pepper; mix until well blended.
11. Add ground beef and mix until just combined.
12. Toss Brussels sprouts with 2 teaspoons bacon fat and 1 tablespoon brown sugar in a medium bowl.
13. Remove potatoes from oven and move to one side of the pan.
14. Form meat mixture into a loaf in the middle of the pan and pour Brussels sprouts in an even layer on remaining third of the pan.
15. Bake 20 minutes.
16. Stir together ketchup and remaining 1 tablespoon brown sugar in small bowl.
17. Pour over meatloaf.
18. Continue baking 10 minutes, until meatloaf is firm (160°F) and vegetables are browned.
19. Slice meatloaf and serve.