Trim and thinly slice green onions. Cut cauliflower florets into bite-sized pieces, if necessary. Trim zucchini ends, quarter lengthwise, and cut into ½" slices. Make a slurry by combining ½ cup water, demi-glace, and cornstarch in a mixing bowl.

Thoroughly combine ground turkey, ricotta, half the green onions (reserve remaining for garnish), meatloaf seasoning, ¼ tsp. salt, and a pinch of pepper in another mixing bowl. Place mixture on prepared baking sheet and form into two equally-sized, football-shaped loaves. Bake in hot oven until loaves reach a minimum internal temperature of 165 degrees, 26-29 minutes. While loaves bake, make cauliflower mash.

Bring a medium pot with 1½ cup water, 1 tsp. olive oil, cauliflower florets, and ¼ tsp. salt to a boil over medium-high heat. Stir occasionally until water is evaporated and cauliflower begins to sizzle on bottom of pot, 14-16 minutes. Remove from burner. Add sour cream and half the Parmesan. Mash until creamy (some lumps will remain). Sprinkle with remaining Parmesan.

After cauliflower has cooked 5 minutes, place a medium non-stick pan over medium-high heat and add 1½ tsp. olive oil. Add zucchini and a pinch of salt and pepper to hot pan and stir occasionally until crisp-tender, 5-7 minutes. Remove from burner and remove zucchini to a plate. Tent with foil to keep warm. Wipe pan clean and reserve.

Return pan used to cook zucchini to medium-high heat. Stir slurry to reincorporate cornstarch. Add slurry and any accumulated juices from baking sheet to pan and bring to a boil. Once boiling, remove from burner. Plate dish as pictured on front of card, topping loaves with sauce and garnishing with remaining green onions. Bon appétit!