Peel and cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.

Reserve 1 cup potato cooking liquid. Drain potatoes in a colander and return to pot.

Add 1/2 cup potato cooking liquid, 3/4 the sour cream (reserve remaining for meatloaves), 1/2 the garlic salt (reserve remaining for meatloaves), 1/2 tsp. salt, and a pinch of pepper. Mash until smooth. If too dry, add additional potato cooking liquid, 1 Tbsp. at a time, until desired consistency is reached.

While potatoes cook, continue recipe.

Trim green beans, if necessary.

Place green beans on one half of prepared baking sheet. Top with 2 tsp. olive oil, 1/4 tsp. salt, and garlic pepper. Massage oil and seasoning into green beans.

In a mixing bowl, combine panko and 1/4 cup water. Rest, 1 minute.

After 1 minute, add ground beef, remaining sour cream, remaining garlic salt, 1/4 tsp. salt, and 1/4 tsp. pepper. Form mixture into 4 equally-sized meatloaves, about 3" in length and 2" by height.

Transfer meatloaves to empty side of sheet.

Roast in hot oven until green beans are tender and meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.

Carefully remove from oven.

While green beans and meatloaves roast, continue recipe.

In a microwave-safe bowl, combine 1/4 water, cream cheese, demi-glace, and mushroom seasoning. Cover with a damp paper towel.

Microwave covered until cream cheese melts, 1-2 minutes.

Carefully remove from microwave. Vigorously stir to combine.

If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping meatloaf with sauce. Bon appétit!