Add mashed potatoes (no need to drain) and half the cheese (reserve remaining for garnish) to one provided tray and stir vigorously to combine. Push to one side of tray. Top with half the butter (reserve remaining for corn).

In now-empty side of tray, combine corn and half the savory seasoning (reserve remaining for topping). Top with remaining butter.

Cover tray with foil.

In a mixing bowl, combine tomato puree, brown sugar, and remaining savory seasoning. Stir to combine. Set aside.

In another mixing bowl, combine ground beef, panko, onion salt, and a pinch of pepper. Form mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height.

Place meatloaves in second provided tray and top with tomato topping.

Bake both trays (vegetables covered, meatloaves uncovered) in hot oven until vegetables are heated through and meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.

Carefully remove both trays from oven. Uncover vegetable tray and vigorously stir mashed potatoes until combined. Stir corn until butter is melted and combined. Tray will be hot! Use a utensil.

To serve, top mashed potatoes with remaining cheese. Bon appétit!