Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.

After 1 minute, add ground beef, crème fraîche, 1/3 the Cajun seasoning (use less if spice-averse; reserve remaining for vegetables and sauce), and 1/4 tsp. salt. Form mixture into two evenly-sized, oval-shaped loaves, about 4" long and 2 1/2" wide.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add meatloaves to hot pan. Cook undisturbed until lightly charred on one side, 4-6 minutes.

Flip meatloaves and cover. Cook until beef reaches a minimum internal temperature of 160 degrees, 3-4 minutes.

Remove from burner.

While meatloaves cook, continue recipe.

Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add 1/4 cup water, white portions of green onions, and cauliflower to hot pan. Bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and cauliflower is tender, 3-5 minutes.

Uncover and add cabbage, 1/3 the remaining Cajun seasoning (to taste; reserve remaining for sauce), and 1/4 tsp. salt. Stir often until vegetables are lightly browned, 2-4 minutes.

Remove from burner. Stir in butter until melted and combined.

In a microwave-safe bowl, combine cream cheese, remaining Cajun seasoning (to taste), and 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until melted and heated through, 30-60 seconds.

Carefully remove from microwave. Stir until smooth. If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping meatloaf with sauce and green portions of green onions. Bon appétit!