Bring a pot of lightly salted water to a boil for the green bean step. Preheat oven to 400 degrees. Prepare a baking sheet with foil. Rinse and peel sweet potato. Cut the potato into 1" pieces. Rinse and halve the tomatoes. Rinse and thinly slice the green onions.

In a small bowl, combine the ketchup, half the brown sugar (1.5 Tbsp.) and dijon mustard. Season with a pinch of salt and pepper.

In a bowl, combine the ground turkey, green onions, meatloaf seasoning, panko breadcrumbs, and a pinch of salt and pepper. Place the meat on prepared baking sheet and form into a rectangular loaf. Brush meatloaf with glaze, and place in oven. Cook for 20-25 minutes or until golden brown and firm to the touch. Internal temperature of the meatloaf should be a minimum of 165 degrees. Let rest for 5 minutes before slicing into 3/4" pieces.

Place cubed sweet potatoes into a pot of cold water, making sure all potatoes are submerged. Bring to a boil and cook for 8-10 minutes or until fork tender. Drain water and return potatoes to the pot. Add the sour cream, remaining brown sugar, and a pinch of salt and pepper. Whip and mash with a whisk until light and fluffy. A few small lumps will remain. Set aside.

Add green beans to pot of boiling water, and cook for 6-8 minutes, or until bright green. Drain in a colander and return to the pot. Add 2 tsp. olive oil, grape tomatoes, and a pinch of salt and pepper. Return to low heat and cook for 2-3 minutes or until vegetables are warm throughout.

Place a dollop of sweet potatoes in the middle of the plate. Place green beans and tomatoes next to the potatoes. Lay a few slices of meatloaf next to the potatoes.