Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In a large microwave-safe bowl, combine carrots, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Cover with a damp paper towel. Microwave covered until mostly tender, 4-6 minutes.

Carefully remove from microwave.

While carrots microwave, continue recipe.

In a mixing bowl, combine turkey, panko, chimichurri seasoning, pesto, half the cheese (reserve remaining for garnish), garlic salt, and a pinch of pepper. Form mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height. Place meatloaves in one provided tray.

After 4-6 minutes, combine par-cooked carrots, peppers, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in second provided tray. Spread into an even layer. Top with butter. Butter will melt as meal bakes. Tray will be hot! Use a utensil. Cover tray with foil. Wipe microwave-safe bowl clean and reserve.

Bake both trays (vegetables covered, meatloaves uncovered) in hot oven until vegetables are tender and meatloaves reach a minimum internal temperature of 165 degrees, 20-25 minutes.

While meal bakes, add marinara to reserved microwave-safe bowl. Cover with a damp paper towel. Microwave covered until hot and bubbling, 1-2 minutes.

Carefully remove bowl from microwave and trays from oven. Drain any excess liquid from meatloaves. Uncover vegetables and stir to combine.

To serve, top meatloaf with marinara and remaining cheese. Bon appétit!