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
Mini-me, mini-van, mini-loaf… not all great things are also great in size. These loaves are the perfect example. Healthy turkey is combined with sweet BBQ and meatloaf seasoning, with gooey cheese baked in the center for melty perfection. And with these loaves, mashed potatoes and broccoli offer a homey, warm feel. There's nothing mini about the flavors you'll find here, or the satisfied feeling you'll have once your plate is clean.
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 the Meatloaf Mix
In a mixing bowl, combine turkey, half the BBQ sauce (reserve remaining for topping meatloaves), and meatloaf seasoning. Set aside.
Bake the Meatloaves
Place half the meatloaf mix in four prepared muffin tin cups. Using your thumb, make a well in meatloaf mix. Fill each well equally with cheese. Top each cup with remaining meatloaf mix, pressing to seal.
Bake in hot oven until meat reaches a minimum internal temperature of 160 degrees, 18-20 minutes.
Brush cooked meatloaves with remaining BBQ sauce.
While meatloaves bake, cook potatoes.
Make the Mashed Potatoes
Peel and cut potatoes into large chunks.
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 10-12 minutes.
Drain potatoes in a colander and return to pot. Add sour cream, butter, and ¼ tsp. salt and mash until smooth. Cover and set aside.
While potatoes cook, roast broccoli.
Roast the Broccoli
Cut broccoli into bite-sized pieces, if necessary.
Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into broccoli.
Spread into a single layer and roast until tender, 14-16 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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