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.

In a mixing bowl, combine ground turkey, panko, half the garlic salt (reserve remaining for mashed potatoes), pesto, and half the sour cream (reserve remaining for mashed potatoes).

Form turkey mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height. Transfer to one provided tray.

Bake uncovered in hot oven, 15 minutes.

Meatloaves will finish baking in a later step.

While meatloaves bake, continue recipe.

In second provided tray, combine peas, butter, 1/4 tsp. salt, and a pinch of pepper. Butter will melt as meal heats. Cover tightly with foil.

After 15 minutes, carefully remove tray from oven.

Top meatloaves with marinara and half the cheese (reserve remaining for mashed potatoes).

Bake both trays (meatloaves uncovered, peas covered) in hot oven until peas are heated through and meatloaves reach a minimum internal temperature of 165 degrees, 10-15 minutes.

While meal bakes, in a microwave-safe bowl, combine mashed potatoes and remaining garlic salt. Stir vigorously to combine.

Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave. Add remaining cheese and remaining sour cream. Stir vigorously to combine.

Carefully remove both trays from oven. Uncover peas and stir until butter is melted and combined.

Bon appétit!