Preheat oven to 425°F and coat a large sheet pan with nonstick cooking spray.
Arrange potatoes in a single layer on one-third of the sheet pan. Toss with ½ tablespoon olive oil, ½ teaspoon garlic powder, and ¼ teaspoon salt. Roast 12 minutes or until lightly browned, stirring halfway through.
Meanwhile, in a small skillet over medium heat, cook chopped onion and garlic for 2–3 minutes until softened. Remove from the heat and cool slightly.
In a large bowl, stir the onion and garlic, breadcrumbs, 2 tablespoons barbecue sauce, egg, smoked paprika and chili powder, and cheese cubes until combined.
Add the ground beef and mix gently until just combined. Divide the mixture into 4 even portions and shape into mini loaves. Place on the center of the sheet pan.
Toss asparagus with the remaining ½ tablespoon olive oil, ½ teaspoon garlic powder, and ¼ teaspoon salt. Arrange in a single layer on the empty third of the sheet pan.
Roast 15–20 minutes, or until the meatloaf reaches an internal temperature of 165°F, potatoes are golden brown, and asparagus is crisp-tender.
Brush each meatloaf with the remaining 1 tablespoon barbecue sauce and serve with roasted potatoes and asparagus.