Mix ground turkey, panko, potato spice seasoning, and half the shredded cheese (reserve remaining for sauce) in a mixing bowl until completely combined. Form meat mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add meatloaves to hot pan. Cook until lightly charred on one side, 5-6 minutes.

Flip loaves and cover. Cook until loaves reach a minimum internal temperature of 160 degrees, 6-7 minutes.

Remove from burner. Transfer meatloaves to a plate. Wipe pan clean and reserve.

While meatloaves cook, continue recipe.

Trim green beans, if necessary.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

Add 1/4 cup water, half the garlic salt (reserve remaining for mashed potatoes), and a pinch of pepper. Cover and cook until tender, 6-8 minutes.

Remove from burner. Stir in butter until melted and combined.

While green beans cook, continue recipe.

Add mashed potatoes and remaining garlic salt to a microwave-safe bowl. Vigorously stir to combine.

Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave. Add sour cream and vigorously stir to combine.

Return pan used to cook meatloaves to medium heat. Add cream cheese, remaining shredded cheese, and 1/4 cup water to hot pan.

Stir often until melted and combined, 1-2 minutes.

Remove from burner.

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