Thoroughly combine ground beef, half the ricotta (remaining is yours to use as you please!), panko, 1/2 tsp. salt, and a pinch of pepper in a mixing bowl. Form mixture into two equally-sized ovals.

Place meatloaves on one side of prepared baking sheet.

Roast in hot oven, 8 minutes.

Meatloaves will finish cooking in a later step.

While meatloaves roast, prepare cauliflower.

Cut cauliflower into bite-sized pieces.

In another mixing bowl, combine cauliflower, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

After 8 minutes, carefully remove baking sheet from oven. Add cauliflower to empty half of baking sheet, spreading into a single layer. Baking sheet will be hot! Use a utensil.

Roast again in hot oven until cauliflower is tender and meatloaves reaches a minimum internal temperature of 160 degrees, 10-12 minutes.

While cauliflower and meatloaves roast, make sauces.

Place a small pot over medium heat and add 1 tsp. olive oil. Add flour to hot pot and stir until no dry flour remains.

Then add 1/2 cup water, demi-glace, and garlic pepper. Bring to a simmer.

Once simmering, stir often until gravy is smooth and slightly thickened, 2-3 minutes.

Remove from burner.

Place another small pot over medium-high heat and add 1/4 cup water, cream cheese, and a pinch of salt. Bring to a boil.

Once boiling, stir often until mixture is smooth and thickens slightly, 1-2 minutes.

Remove from burner. Stir in cheddar cheese until fully melted.

Plate dish as pictured on front of card, topping meatloaf with gravy and cauliflower with cheese sauce and crispy onions. Bon appétit!