Peel and cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes. Reserve ¼ cup potato cooking liquid. Drain potatoes in a colander and return to pot. Add sour cream and garlic salt to pot and mash until smooth. If too dry, add potato cooking liquid, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. While potatoes boil, prepare meatloaves.

In a mixing bowl, combine ground beef, panko, 1 egg (not included in your box), ¼ tsp. salt, and ¼ tsp. pepper. Form meat mixture into two equal-sized loaves. Place loaves on prepared baking sheet and bake in hot oven, 15 minutes. Carefully remove from oven. Top meatloaves with BBQ sauce and bake again until loaves reach a minimum internal temperature of 160 degrees, 6-8 minutes. While meatloaves bake, cook peas.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, peas, and a pinch of salt and pepper. Stir occasionally until heated through, 1-2 minutes. Remove peas to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook peas to medium heat. Add 1 Tbsp. butter (not included in your box) and let melt, 1-2 minutes. Add 1 tsp. flour (not included in your box) and stir constantly until combined, 1-2 minutes. Gradually stir in ½ cup water and demi-glace. Bring to a simmer. Once simmering, cook until thickened, 2-3 minutes. Remove from burner. Taste, and add a pinch of salt and pepper, if desired.

Plate dish as pictured on front of card, topping potatoes with gravy. Bon appétit!