Before starting, preheat the oven to 450˚F. Wash and dry all produce. Quarter potatoes. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain potatoes.

Strip 2 tsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Trim, then halve green beans. Line a baking sheet with parchment paper. Add turkey, panko, half the Dijon, half the thyme and half the garlic salt to a large bowl. Season with pepper, then combine.

Divide turkey mixture into 2 equal portions (4 portions for 4 ppl), then form each portion into a 1-inch-thick oval on the parchment-lined baking sheet. Brush fig spread over tops of meatloaves. Bake in the top of the oven until cooked through, 14-16 min.**

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add green beans and 1/2 cup water (dbl for 4 ppl). Bring to a simmer. Once simmering, cook, stirring occasionally, until green beans are tender-crisp and water reduces by half, 3-4 min. Add half the cream cheese (use all for 4 ppl) and remaining garlic salt. Cook, stirring often, until sauce is smooth and green beans are tender, 2-3 min. (TIP: If the sauce reduces too much, add water, 1 tbsp at a time, until desired consistency is reached.) Season with pepper, to taste. Add 1/2 tbsp butter (dbl for 4 ppl) and remaining Dijon, then stir until butter melts.

Transfer green beans to a plate, then cover to keep warm. Carefully wipe the pan clean. Return to the same pan to medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add potatoes. Cook, stirring occasionally, until golden-brown, 4-5 min. Season with salt and pepper, to taste.

Divide meatloaves, potatoes and green beans between plates. Sprinkle remaining thyme over potatoes, if desired.