Chipotle Chimichurri Mini Pork Meatloaves

with roasted sweet potato

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs

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
    0.84 oz. Chipotle Light Mayo
  • 2 tsp. Chimichurri Seasoning
  • ½ oz. Tortilla Strips
  • 2 Green Onions
  • Info
    2 oz. Shredded Mozzarella
  • Info
    1 oz. Sour Cream
  • 2 oz. Chimichurri Paste
  • 18 oz. Sweet Potato
  • 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
    887
  • Carbohydrates
    63g
  • Fat
    49g
  • Protein
    44g
  • Sodium
    1641mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Muffin Tin

Before You Cook

  • 1

    Bake the Sweet Potato

    Cut each sweet potato into eight wedges. Place sweet potato wedges on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into sweet potatoes. Bake in hot oven until browned, 20-25 minutes, flipping halfway through. While sweet potato bakes, make meatloaves.

  • 2

    Make the Meatloaves

    Trim and thinly slice green onions, keeping white and green portions separate. In a mixing bowl, mix ground pork, white portions of green onions, ¼ the cheese (reserve remaining for topping), dry chimichurri seasoning, chipotle mayonnaise, and a pinch of salt and pepper. Divide pork mixture into four equal-sized balls.

  • 3

    Bake the Meatloaves

    Place meatloaf balls in four prepared muffin tin cups, pressing down to seal. Top evenly with remaining cheese. Bake until loaves reach a minimum internal temperature of 160 degrees, 18-22 minutes.

  • 4

    Make the Dipping Sauce

    Combine chimichurri paste and sour cream in a mixing bowl.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping meatloaves with crispy tortillas and green portions of green onions. Serve sauce on the side for dipping. Bon appéit!

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