Step 1

• Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into 1/2-inch pieces. Halve and peel onion; grate one half on the largest holes of a box grater (grate all the onion for 4). Transfer to a large bowl. Peel and mince or grate half the garlic (keep remaining garlic whole). Strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4). Trim green beans if necessary.

Step 2

• To bowl with grated onion, add turkey*, minced garlic, chopped rosemary, panko, stock concentrate, and 3/4 tsp salt. Season with pepper, then mix to combine. Form into two 1-inch-tall loaves (for 4 servings, use 11/2 tsp salt and form into four loaves). TIP: Wet hands first to prevent turkey mixture from sticking while shaping. • Place on one side of a lightly oiled baking sheet. (For 4, spread meatloaves out across entire sheet.)

Step 3

• In a small bowl, combine ketchup with 2 tsp vinegar (4 tsp for 4 servings), then brush onto tops of meatloaves. (Use the rest of the vinegar as you like.) • Bake on top rack for 15 minutes (you’ll add more to the sheet then). (For 4, bake on middle rack.)

Step 4

• Meanwhile, place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, 12-15 minutes. • Reserve 1/2 cup potato cooking liquid, then drain and return potatoes and garlic to pot. • Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper. Cover to keep warm.

Step 5

• Once meatloaves have baked 15 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil and a pinch of salt and pepper. (TIP: We recommend using tongs here.) (For 4 servings, leave meatloaves in oven and add green beans to a second sheet; roast on top rack.) • Return to top rack until meatloaves are cooked through and green beans are lightly browned, 10-12 minutes more.

Step 6

• Sprinkle roasted green beans with almonds; toss to combine. • Divide meatloaves, green beans amandine, and garlic mashed potatoes between plates and serve.