Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Trim green beans, if necessary.

In provided tray, combine green beans, potato seasoning, a pinch of pepper, and 1/2 tsp. olive oil. Massage oil and seasonings into green beans. Cover with foil.

Bake covered in hot oven, 15 minutes.

While green beans bake, continue recipe.

In a mixing bowl, thoroughly combine ground pork, taco seasoning, and half the shredded cheese (reserve remaining for cheese sauce). Form mixture into two equally-sized, oval-shaped loaves, about 3" in length and 2" by height.

Carefully remove tray from oven and uncover. Add pesto (to taste) and minced garlic into green beans. Stir to combine and push to one side of tray. Tray will be hot! Use a utensil.

Transfer meatloaves to now-empty side of tray. Cover green beans side with foil.

Bake again half-covered (green beans covered, meatloaves uncovered) in hot oven until green beens are tender and meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.

While meal bakes, in a microwave-safe bowl, combine cream cheese, chicken base, and 1/4 cup water. Cover with a damp paper towel. Microwave covered until cheese is melted and sauce is heated through, 30-60 seconds.

Carefully remove from microwave. Add remaining shredded cheese and stir vigorously until cheese is melted and combined. Carefully remove tray from oven.

To serve, top meatloaf with cheese sauce. Bon appétit!