Cut potatoes into large evenly-sized chunks.

Finely crush crackers.

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

In a mixing bowl, combine ketchup and brown sugar. Set aside.

Bring a medium pot with potatoes, 4 cups water, and 1 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes.

Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

Add cream cheese, cheddar cheese, half the potato cooking water, and a pinch of salt and pepper. Mash until smooth. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Season with a pinch of salt, if desired. Cover and set aside.

While potatoes cook, prepare Brussels sprouts and meatloaves.

Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on one side.

In another mixing bowl, combine ground beef, mayonnaise, crackers, garlic salt, and a pinch of pepper. Form mixture into two equally-sized football-shaped loaves.

Place loaves in empty space on baking sheet. Top loaves evenly with ketchup-brown sugar mixture.

Roast Brussels sprouts and meatloaves in hot oven until browned and meatloaves reach a minimum internal temperature of 160 degrees, 18-22 minutes.

Rest baked meatloaves, 5 minutes.

Plate dish as pictured on front of card. Bon appétit!