In one provided tray, combine carrots, 2 Tbsp. water, half the chicken base (reserve remaining for rice), brown sugar, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

In a microwave-safe bowl, combine half the softened cream cheese (reserve remaining for meatloaves), shredded cheese, half the Buffalo sauce (to taste; reserve remaining for garnish).

In a mixing bowl, combine panko, 2 Tbsp. water, remaining cream cheese, 1/2 tsp. salt, a pinch of pepper, and ground beef. Form meat mixture into two equally-sized, oval-shaped loaves, about 3" in length and 2" by height. Place meatloaves in second provided tray and evenly top with cream cheese mixture (use less if spice-averse).

Rinse microwave-safe bowl clean and reserve.

Bake both trays in hot oven until carrots are tender and meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.

While meal bakes, continue recipe.

Carefully massage rice in bag to break up any clumps and remove from packaging.

In reserved microwave-safe bowl, combine rice, remaining chicken base, and 2 tsp. olive oil. Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Carefully remove trays from oven.

To serve, top meatloaves with remaining Buffalo sauce (to taste). Bon appétit!