Meal Kit

Cherry Glazed Turkey Meatloaf

with roasted Brussels sprouts and slivered almonds

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

Calories Conscious
Carb Conscious
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

In Your Box (serves 2)

  • Info
    ¼ cup Panko Breadcrumbs
  • 2 tsp. Chicken Broth Concentrate
  • Info
    2 oz. Ricotta
  • 1 tsp. Onion Salt
  • 1 Shallot
  • Info
    ½ oz. Sliced Almonds
  • 12 oz. Brussels Sprouts
  • 0.7 oz. Sour Cherry Jam
  • 12 oz. Ground Turkey

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

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
  1. 1

    start meatloaf

    bowl turkey, ricotta, panko, onion salt, 2 tsp oil mix thoroughly

  2. 2

    bake meatloaf

    wet or oil hands and form into two logs, place on prepped BS bake 425 oven, until temp 18-22 minutes

  3. 3


    thinly slice shallot trim and thinly slice Brussels toast almonds in large NS pan, 1 tsp oil med heat, 2-4 minutes

  4. 4

    cook veg

    same pan, 1 Tbsp oil, med-high heat add brussels and shallots, cook until browned and tender 6-8 ½ tsp salt, pinch pepper, add almonds remove from heat remove to plate

  5. 5

    make glaze

    same pan, medium high heat cherry jam, demi, ¼ cup water, cook until a syrup, 1-2 minutes

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