Halve lime. Cut one half into wedges and juice the other half.

Coarsely crush crackers in shipping bag.

In a mixing bowl, combine crushed crackers, ground pork, 2/3 the taco seasoning (reserve remaining for squashlotes), 1/3 the shredded cheese (reserve remaining for sauce), 1/4 tsp. salt, and a pinch of pepper.

Form mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height.

Halve any large butternut squash pieces to roughly match smaller pieces.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add butternut squash and a pinch of salt to hot pan. Add 1/4 cup water, cover, and stir occasionally until tender and lightly browned, 8-12 minutes.

If pan is dry, add additional water, 1 Tbsp. at a time, as needed.

Add corn, remaining taco seasoning, and 1 tsp. lime juice. Stir occasionally until heated through, 2-3 minutes.

Remove from burner.

While squashlotes cooks, continue recipe.

Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add meatloaves to hot pan. Cook undisturbed until lightly charred on one side, 4-6 minutes.

Flip meatloaves and cover. Cook until pork reaches a minimum internal temperature of 160 degrees, 3-4 minutes.

Remove from burner.

While meatloaves cook, continue recipe.

Combine 1/4 cup water, cream cheese, and a pinch of salt and pepper in a microwave-safe bowl. Cover with a damp paper towel.

Microwave covered until hot, 60-90 seconds.

Carefully remove from microwave. Stir in remaining shredded cheese until melted and combined.

Plate dish as pictured on front of card, topping meatloaves with sauce and garnishing squashlotes with sour cream and cotija. Squeeze lime wedges over meal to taste. Bon appétit!