Meatloaf Quesadillas

Ingredients

• 1 small head broccoli, cut into small florets, stems reserved
• 1 carrot, thinly sliced
• 2 limes (1 juiced, 1 cut into wedges)
• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup chopped pickled jalapeno peppers, plus 3 tablespoons of the brine
• 1/4 cup extra-virgin olive oil, plus more if needed
• 3 plum tomatoes, diced
• 1/4 small white onion, diced
• 3 cups crumbled cold leftover Slow-Cooker Meatloaf
• 3 burrito-size flour tortillas
• 2 cups shredded Mexican cheese blend or sharp cheddar (about 8 ounces)
• Sour cream, for serving
• 2 1/4 pounds ground meatloaf mix (a combination of beef, pork and veal)
• 1 cup panko breadcrumbs
• 2 large eggs
• 1 1/4 cups ketchup
• 2 tablespoons Worcestershire sauce
• 4 scallions, finely chopped
• 2 tablespoons chopped fresh parsley, plus more for topping
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground pepper
• 12 ounces small fingerling potatoes, halved lengthwise
• 3 carrots, sliced 1 inch thick
• 1/4 cup low-sodium chicken broth
• 2 tablespoons packed light brown sugar

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