All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This is not your grandmother, or mother's, meatloaf. (Not that there was anything wrong with those loaves. They were moist and delicious. Hi Mom!) This loaf brings you those sweet and slightly spicy al pastor flavors, made with a chipotle BBQ sauce. And grandma wouldn't have had chayote on the side; the squash-like veg is in fine form here, simply sautéed to bring out its natural flavors. Nothing wrong with the loaves of the past, but nothing tastes as good as loaves of the future.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with rice, seasoning blend, a pinch of salt, and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Fluff with a fork and set aside.
While rice cooks, prepare ingredients.
Prepare Ingredients and Make Meatloaf Mixture
Coarsely chop pineapple.
Trim chayote ends, halve lengthwise, and scoop seeds out of each half. Cut across width into ½" slices. For some, chayote can cause irritation or numbness in the hands. Wash hands thoroughly after working with chayote.
In a mixing bowl, thoroughly combine ground pork, panko, pineapple, ⅓ the BBQ sauce (reserve remaining for topping meatloaves), and ¼ tsp. salt.
Bake the Meatloaves
Form meatloaf mixture into two equally-sized loaves and place on prepared baking sheet.
Bake in hot oven, 12 minutes.
Carefully remove from oven. Spoon remaining BBQ sauce over loaves. Bake again until loaves reach a minimum internal temperature of 160 degrees, 5-8 minutes.
While meatloaves bake, cook chayote.
Cook the Chayote
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chayote, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until browned and tender, 5-7 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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