All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
What makes a classic? Did you have to read it in 9th grade English? Is it car you can never afford? Or it is something that, through the years, has become so known and beloved to all that just the basic version of it is something to adore and behold? Adore and behold, your classic loaf of meat, with mashed potatoes and green veggies. Pure and timeless!
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
Customize It Instructions
If using ground turkey, follow same instructions as beef in Steps 3 and 4, roasting until turkey reaches minimum internal temperature, 20-24 minutes.
If using ground pork, follow same instructions as beef in Steps 3 and 4, roasting until pork reaches minimum internal temperature, 18-22 minutes.
Prepare the Ingredients
Cut potatoes into large evenly-sized chunks.
Finely crush crackers.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
In a mixing bowl, combine ketchup and brown sugar. Set aside.
Make the Mashed Potatoes
Bring a medium pot with potatoes, 4 cups water, and 1 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add cream cheese, cheddar cheese, half the potato cooking water, and a pinch of salt and pepper. Mash until smooth. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Season with a pinch of salt, if desired. Cover and set aside.
While potatoes cook, prepare Brussels sprouts and meatloaves.
Prepare the Brussels Sprouts and Meatloaves
Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on one side.
In another mixing bowl, combine ground beef, mayonnaise, crackers, garlic salt, and a pinch of pepper. Form mixture into two equally-sized football-shaped loaves.
Place loaves in empty space on baking sheet. Top loaves evenly with ketchup-brown sugar mixture.
Roast the Brussels Sprouts and Meatloaves
Roast Brussels sprouts and meatloaves in hot oven until browned and meatloaves reach a minimum internal temperature of 160 degrees, 18-22 minutes.
Rest baked meatloaves, 5 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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