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
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.
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.
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.
Make the Dipping Sauce
Combine chimichurri paste and sour cream in a mixing bowl.
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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