Heat the oven to 425°F. On a large rimmed sheet pan, toss the halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 12 minutes while you prepare the turkey.

In a small bowl, stir together the ketchup, Dijon mustard, brown sugar, apple cider vinegar, hot sauce if using, 1 teaspoon Worcestershire sauce, and the remaining 1 teaspoon smoked paprika to make the glaze.

In a medium bowl, combine the ground turkey, egg, panko, grated onion, garlic, remaining 2 teaspoons Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shape into 4 oval meatloaf steaks about 1 inch thick.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the turkey steaks and sear on the stovetop until deeply browned on the first side, about 3 minutes.

Flip the turkey steaks, sear the second side for 2 minutes, then spoon or brush about two-thirds of the glaze over the tops. Transfer the skillet to the oven.

Carefully remove the potato sheet pan, add the green beans to the open space, and toss them with the remaining 1 tablespoon olive oil and a pinch of salt. Return the sheet pan to the oven and roast the vegetables while the turkey finishes, 10 to 12 minutes, until the potatoes are crisp-edged, the green beans are blistered, and the turkey steaks reach 165°F in the center as measured with an instant-read thermometer.

Move the turkey steaks to plates or a serving platter. Place the hot skillet back on the stovetop over medium heat, add the broth and remaining glaze, and scrape up the browned bits. Simmer for 1 to 2 minutes, then swirl in the butter to make a glossy pan sauce.

Serve the turkey meatloaf steaks with the crispy potatoes and green beans, spooning the smoky mustard pan sauce over the top.