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
Remember Mom's meatloaf? It was always a boring, dry affair. (Hi Mom! Thanks for the expensive college education I'm using to insult your food in public!) How awesome would Mom's meatloaf have been, had you taken a bite and found delicious gooey cheese in the center? Improve your childhood recipes with this delicious, mozzarella-y loaf, with a Parmesan mashed potato bringing you even more cheesy goodness. Moms everywhere, we love you… but this meatloaf is here to stay.
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
Prepare Ingredients and Make Filling
Stem and mince oregano.
Coarsely crush croutons.
In a mixing bowl, combine half the cream cheese (reserve remaining for potatoes) and mozzarella (reserve a pinch for garnish). Set aside.
Make the Potatoes
Bring a medium pot with potatoes, garlic cloves, 4 cups water, and 1 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes.
Reserve ⅔ cup potato cooking water. Drain potatoes and garlic cloves in a colander and return to pot. Add remaining cream cheese, Parmesan, half the potato cooking water, ¼ tsp. salt, and ¼ tsp. pepper. Mash until smooth. If too dry, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
While potatoes cook, make meatloaves.
Form the Meatloaves
In another mixing bowl, combine ground beef, oregano, mayonnaise, croutons, and a ¼ tsp. salt. Divide beef mixture in half and form into two patties.
Place half the cream cheese-mozzarella mixture in center of each patty. Wrap beef mixture around cheese filling, forming into a loaf shape (make sure filling is fully enclosed).
If using ground pork, follow same instructions.
Bake the Meatloaves
Place meatloaves on prepared baking sheet and bake in hot oven until browned, 25 minutes.
Carefully remove from oven and top evenly with marinara sauce and remaining mozzarella. Bake again until loaves reach a minimum internal temperature of 160 degrees, 3-5 minutes.
Rest baked meatloaves, 5 minutes.
If using ground pork, follow same instructions and bake in hot oven until browned, 25 minutes. Top with marinara and mozzarella, then bake again until pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Finish the Dish
If mashed potatoes are stiff, return to medium heat and stir in water, 1 Tbsp. at a time, until desired consistency is reached.
Plate dish as pictured on front of card. Bon appétit!
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