Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

In a mixing bowl, combine the halved baby potatoes and sliced carrots with olive oil, salt, and black pepper. Spread them out on the baking sheet.

Roast the vegetables for about 10 minutes until they start to soften.

In a large bowl, mix together the ground beef, ground pork, crushed saltines, diced onion, bell pepper, beaten eggs, salt, black pepper, and garlic powder until combined.

Shape the mixture into small oval loaves and nestle them among the roasted vegetables.

In a small bowl, whisk together ketchup, brown sugar, Worcestershire sauce, and yellow mustard. Brush the glaze over each mini loaf.

Return to the oven and bake for an additional 20 minutes until the glaze is bubbling and the juices run clear.