Peel and cut potatoes into 1" dice.

Trim snap peas and halve. If desired, pull strings from snap peas.

In a mixing bowl, combine jalapeño jelly and 1 Tbsp. water. Set aside.

In another mixing bowl, thoroughly combine ground pork, seasoning blend, 1/4 tsp. salt, and a pinch of pepper.

Divide pork mixture into four equal-sized balls. Place in prepared muffin tin and press pork mixture into cups to seal. Top meatloaves with half the jalapeño jelly (reserve remaining for garnish).

Bake in hot oven until browned and pork reaches a minimum internal temperature of 160 degrees, 18-20 minutes.

While meatloaves bake, make mashed potatoes.

Bring a medium pot with potatoes covered by water and 1 tsp. salt to a boil over high heat. Once boiling, cook until fork-tender, 10-12 minutes.

Reserve 1/4 cup potato cooking water. Drain potatoes into a colander and return to pot.

Add butter, sour cream, half the horseradish, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth. Taste, and add more horseradish, if desired. If too dry, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas and a pinch of salt and pepper to hot pan. Stir occasionally until tender but still crisp, 5-7 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping meatloaves with remaining jalapeño jelly, if desired. Bon appétit!