Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Quarter mushrooms. Peel, then mince or grate garlic. Thinly slice chives. Juice half the lemon (whole lemon for 4 ppl). Stir together half the Dijon, 1 tbsp water, 1/2 tsp lemon juice and a pinch of sugar in a small bowl (dbl all for 4 ppl). (NOTE: This is your Dijon sauce.)

Combine potatoes, 2 tsp salt and enough water to cover (by approx. 3 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, add broccolini. Cook broccolini until tender-crisp, 2-4 min. Remove broccolini with tongs and set aside in a colander. Reduce heat to medium-high. Continue cooking, uncovered, until potatoes are fork-tender, 8-10 min. Drain and return potatoes to the same pot. Add 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl). Mash 2 tbsp butter and 2 tbsp milk (dbl both for 4ppl) into potatoes until creamy.

While potatoes cook, combine bison, panko, half the Worcestershire sauce, half the Parmesan and remaining Dijon in a large bowl. Season with pepper and 1/4 tsp salt (dbl for 4 ppl). Divide Bison mixture in half (divide into four for 4 ppl), then form each portion into a 1-inch thick oval on a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 12-14 min.\*\*

While meatloaves cook, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl to melt. Add half the garlic and cook, stirring constantly, until fragrant, 30 sec. Add Dijon sauce to the pan, then bring to a simmer. Add broccolini, then season with salt. Cook, tossing to coat, until broccolini is warmed through, 1 min. Transfer to a plate and cover to keep warm. Carefully wipe pan clean.

Heat the same pan over medium-high. Add 1 tbsp butter and 1 tbsp oil (dbl both for 4 ppl), then swirl to melt butter. Add mushrooms. Cook, stirring occasionally, until golden, 4-5 min. Season with salt and pepper. Add remaining garlic, then cook, stirring, until fragrant, 30 sec. Reduce heat to medium. Add 1/3 cup milk, 3 tbsp water (dbl both for 4 ppl), cream cheese and remaining Worcestershire sauce. Cook, stirring constantly, until sauce is smooth and slightly thickened, 5-6 min. Remove pan from heat. Add remaining Parmesan and 1/4 tsp lemon juice (dbl for 4 ppl). Stir until smooth.

Divide meatloaves, mashed potatoes and broccolini between plates. Spoon mushroom sauce over meatloaves. Sprinkle chives over top.