Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into 1/2-inch cubes and place in a large pot with a big pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 12 minutes total (we’ll be adding more items to the pot after 7 minutes).

Thinly slice garlic. Heat a drizzle of olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add spinach and toss until wilted, 2-3 minutes. Season with salt and pepper. Remove spinach from pan and place on a cutting board. Finely chop, then transfer to a medium bowl.

Add bread and 2 TBSP milk (we sent more) to bowl with spinach. Squish everything with your hands until bread turns pasty. Add mozzarella, turkey, meatloaf spice, salt, and pepper (we used 1 tsp kosher salt). Thoroughly combine with your hands and shape into four 1-inch-thick meatloaves.

Place meatloaves on a lightly oiled baking sheet. Bake in oven until no longer pink in center, about 15 minutes. About 5 minutes before potatoes are done, add green beans to pot. Cook until tender but still crisp, 3-4 minutes. Remove green beans with a slotted spoon and set aside. Season with *salt and pepper. Drain potatoes once done, then return to pot.

Once meatloaves are done, heat broiler to high. Broil meatloaves until browned on top, about 4 minutes. Meanwhile, return pot with potatoes to stove over low heat. Add 4 TBSP butter and 1/2 cup milk (you’ll have some milk left over). Mash with a potato masher or fork until smooth. Season with salt and pepper. (TIP: Add more milk, if needed, to create a creamy consistency.)

Divide potatoes, green beans, and meatloaves between plates and serve.