Al Pastor Pork Meatloaf

with chayotes and yellow rice

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

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 you!
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.

In Your Box (serves 2)

  • 3 oz. Pineapple Chunks
  • Info
    3 fl. oz. Chipotle BBQ Sauce
  • 2 tsp. Sazon Seasoning
  • ¾ cup Jasmine Rice
  • Info
    ¼ cup Panko Breadcrumbs
  • 1 Chayote
  • 12 oz. Ground Pork

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.

  • Nutrition (per serving)

  • Calories
    795
  • Carbohydrates
    89g
  • Fat
    30g
  • Protein
    40g
  • Sodium
    1590mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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