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
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
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Make and Bake the Meatloaves
Finely crush crackers.
Thoroughly combine ground pork, crushed crackers, mirepoix base, and seasoning blend in a mixing bowl. Form into two evenly-sized football-shaped ovals.
Place meatloaves on one side of prepared baking sheet and drizzle with 1 tsp. olive oil.
Bake in hot oven, 15 minutes.
While meatloaves bake, prepare vegetables.
Start the Vegetables
Cut cauliflower florets into 1” pieces.
Peel, trim, and cut carrot on an angle into 1" pieces.
In another mixing bowl, combine carrot, cauliflower, 1 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables.
After 15 minutes, carefully remove baking sheet from oven. Transfer vegetables to empty space on baking sheet and spread into a single layer. Baking sheet will be hot! Use a utensil.
Roast in hot oven, 15 minutes.
While vegetables roast, make apple hoisin glaze.
Make the Apple Hoisin Glaze
In another mixing bowl, combine apple butter, hoisin sauce, and a pinch of pepper until smooth.
Finish the Vegetables and Meatloaves
After 15 minutes, remove baking sheet from oven. Top meatloaves evenly with apple hoisin glaze.
Bake again until vegetables are tender and meatloaves reach a minimum internal temperature of 160 degrees, 5-10 minutes.
Transfer baked loaves to a plate and rest, 3 minutes. Top vegetables with sesame oil and a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, topping vegetables with sesame seeds. Bon appétit!
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