Tear provolone slices into small pieces and press together into four stacks.

Trim ends off green beans.

Stem, seed, remove ribs, and slice red bell pepper into thin strips.

Mince garlic.

Thoroughly combine ground turkey, ricotta, savory seasoning, and a pinch of salt in a mixing bowl.

Divide turkey mixture into four equal-sized balls. Press your thumb into center of each ball and place a provolone cheese stack in the well. Close meat around cheese and re-form into a ball. Form a tight seal so cheese stays inside meat.

Place meatloaf balls in prepared muffin tin and press meat into tin to form muffin shape. Press around the edges of each cup to seal thoroughly.

Place muffin tin on prepared baking sheet to catch any drips. Bake in hot oven until golden brown and ground turkey reaches a minimum internal temperature of 165 degrees, 15-18 minutes.

While meatloaves bake, cook vegetables.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, green beans, red bell pepper, and a pinch of salt and pepper to hot pan. Stir occasionally until vegetables are tender, but still slightly crisp, 7-9 minutes.

Add half the garlic (reserve remaining for sauce) and cook until aromatic, 30-60 seconds.

If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes

Add red pepper flakes (to taste) and remove vegetables to a plate. Keep pan over medium-high heat.

Add 1 tsp. olive oil and remaining garlic to hot pan. Cook until aromatic, 30-60 seconds.

Add marinara and stir occasionally until warmed through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, placing meatloaves in half the sauce and topping them with remaining sauce. Garnish meatloaves and vegetables with Parmesan. Bon appétit!