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.

Set cream cheese on counter to soften.

Drain potatoes.

Combine potatoes, garlic and parsley seasoning, 1/4 tsp. salt, 4 tsp. olive oil, and poblanos (to taste) in provided tray. Spray with cooking spray.

Bake uncovered in hot oven, 20 minutes.

While vegetables bake, continue recipe.

In a mixing bowl, combine softened cream cheese and shredded cheese.

In another mixing bowl, combine panko, pot roast seasoning, and 2 Tbsp. water. Let sit, 1 minute.

After 1 minute, stir in ground beef and 1/4 tsp. salt until combined. Form mixture into two evenly-sized balls.

Make a dent in center of meatball and place half the cheese mixture in dent (reserve remaining for other meatball). Carefully, fold meat around cheese, sealing cheese inside. Form into an oval. Repeat with second meatball.

After 20 minutes, carefully remove tray from oven. Push vegetables to one side. Tray will be hot! Use a utensil. Place meatloaves in now-empty side of tray and top evenly with ketchup and brown sugar.

Bake uncovered in hot oven until meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.

Carefully remove tray from oven. Bon appétit!