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.

In a mixing bowl, combine panko and 4 Tbsp. water. Let sit, 1 minute.

After 1 minute, add ground pork, chile and cumin rub, 1/2 tsp. salt, and a pinch of pepper. Form pork mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height. Add meatloaves to one provided tray.

Drain potatoes.

In second provided tray, combine potatoes, taco seasoning, pepper and onion mix, 1/4 tsp. salt, and 1 Tbsp. olive oil. Cover tray with foil.

Bake both trays (meatloaves uncovered, vegetables covered) in hot oven until vegetables have softened and meatloaves reach a minimum internal temperature of 160 degrees, 28-32 minutes.

While meal bakes, in a microwave-safe bowl, combine cream cheese, enchilada sauce, and 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until warmed through, 45-60 seconds.

Carefully remove from microwave and stir until combined and smooth.

Stem and tear cilantro.

Carefully remove both trays from oven.

To serve, top meatloaf with sauce and garnish vegetables with cilantro and shredded cheese. Bon appétit!