Preheat the oven to 375 degrees and prepare a baking sheet. Thoroughly rinse produce and pat dry. Coarsely chop garlic. Peel potato and turnip and cut each into 1" pieces. Thinly slice green onion.

In a large mixing bowl, combine the ground beef, liquid egg, garlic, 1 tsp. salt, and 1 tsp. pepper. Mix well with hands or spatula.

Form the meatloaf mixture into 2 equal-sized loaf pieces. Coat loaves evenly with the BBQ glaze. Place on prepared baking sheet and in oven to cook for 18-20 minutes, or until the meatloaf is browned and firm to the touch. Internal temperature should reach 155°F.

Bring a medium pot with potato and turnip pieces covered with 4 cups cold water to a simmer over medium heat. Cook until fork tender, approximately 10-12 minutes. When cooked, drain well and place back in the pot with the sour cream and 1 Tbsp. butter (reserving rest for green beans) and mash with a whisk or fork until creamy. Season with salt and pepper to taste.

Bring a medium pot of water to a boil. Add green beans and reduce heat to low. Cook until beans become tender and vibrant in color, about 5-6 minutes. Drain water and place beans back in the pot, adding remaining butter and salt and pepper to taste over low heat for 3 minutes. Sprinkle with flaked almonds.

Place a dollop of mash in the middle of the plate. Lay green bean amandine next to the potatoes. Arrange the meatloaf against the potatoes. Garnish with sliced green onion and a crack of fresh black pepper.