Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Combine ground turkey, panko, half the mayonnaise (reserve remaining for topping), half the garlic salt (reserve remaining for vegetables), and 1/4 tsp. pepper in a mixing bowl. Form mixture into four evenly-sized meatloaves. Place meatloaves in one provided tray.

In second provided tray, combine zucchini, peas, remaining garlic salt, a pinch of pepper, and 2 tsp. olive oil.

Bake both trays uncovered in hot oven, 10 minutes.

Meal will finish cooking in a later step.

While meal bakes, continue recipe.

Combine remaining mayonnaise, cheese, and pesto in another mixing bowl.

After 10 minutes, carefully remove meatloaves from oven. (Keep vegetables in oven.) Spread pesto-mayonnaise mixture evenly on meatloaves. Tray will be hot! Use a utensil.

Bake both trays again uncovered in hot oven until vegetables are tender and meatloaves reach a minimum internal temperature of 165 degrees, 15-20 minutes.

Carefully remove both trays from oven. Drain any excess liquid from vegetables.

To serve, stir butter and a pinch of salt into vegetables. Bon appétit!