Boil the potatoes: Wash and dry all produce. Preheat the oven to 425 degrees. Cut the potatoes into 1-inch pieces. Place in a large pot with a large pinch of salt and enough water to cover. Bring to a boil. Cook about 15 minutes, until fork-tender. Reserve 1/2 cup cooking liquid, then drain.

Meanwhile, halve and core 1 apple. Using a box grater, grate the cored apple into a large bowl. Peel and grate the shallots into the same bowl. Add the panko, pork, and rosemary. Season with salt (we used 11/2 teaspoons kosher salt) and pepper. Thoroughly combine with your hands, and form into four loaves, approximately 1 1/2 inches thick.

Place the loaves onto a lightly oiled baking sheet. Bake about 18-22 minutes, or until cooked through.

Once the potatoes have been drained, heat 2 Tablespoons butter in the same pot. Return the potatoes to the pot along with the sour cream. Mash with a fork or potato masher until smooth, adding as much cooking liquid as needed for a creamy consistency. Season generously with salt and pepper. Cover and set aside.

Thinly slice the celery on a diagonal. Core and thinly slice the remaining apple. Toss the apple slices, celery, and spring mix in a large bowl with a large drizzle of balsamic vinegar and olive oil. Season with salt and pepper.

Plate: Serve the pork and apple meatloaf on a bed of creamy mashed potatoes with the green salad on the side. Enjoy!