Halve lime. Cut one half into wedges and juice the other half.

Cut potatoes into 1/2" dice.

Stem, seed, and cut poblano pepper into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Combine ground turkey, half the crema (reserve remaining for garnish), panko, half the cheese (reserve remaining for garnish), half the seasoning blend (reserve remaining for vegetables), 1/4 tsp. salt, and a pinch of pepper in a mixing bowl.

Form into two evenly-sized, oval-shaped loaves. Transfer loaves to one side of prepared baking sheet.

Place potatoes on other half of baking sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt. Spread into an even layer.

Roast in hot oven until potatoes are lightly browned and meatloaves reach a minimum internal temperature of 165 degrees, 22-26 minutes.

While meatloaves and potatoes roast, cook vegetables.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil, poblano, hot sauce (to taste), remaining seasoning blend, and a pinch of salt and pepper to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.

Add corn to pan.

Carefully transfer roasted potatoes from baking sheet to pan. Stir occasionally until vegetables are combined and corn is warmed through, 1-2 minutes. Sheet will be hot! Use a utensil and oven mitt.

Remove from burner.

In another mixing bowl, combine remaining crema, 1/2 tsp. lime juice, and a pinch of salt.

Plate dish as pictured on front of card, slicing meatloaves, if desired, and topping with crema. Garnish vegetables with remaining cheese and squeeze lime wedges over vegetables to taste. Bon appétit!