Meal Kit

Classic Brown Sugar-Glazed Meatloaf

with cheddar mashed potatoes and Brussels sprouts

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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
    4 Butter Crackers
  • Info
    0.84 oz. Mayonnaise
  • 0.96 oz. Ketchup
  • 12 oz. Yukon Potatoes
  • Info
    2 oz. Light Cream Cheese
  • 8 oz. Brussels Sprouts
  • ½ tsp. Garlic Salt
  • 10 oz. Ground Beef
  • Info
    1 oz. Shredded Cheddar Cheese
  • 0.46 oz. Brown Sugar

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
    771
  • Carbohydrates
    55g
  • Fat
    44g
  • Protein
    39g
  • Sodium
    1511mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 2 Mixing Bowls

Before You Cook

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

    Prepare the Ingredients

    Cut potatoes into large evenly-sized chunks. Finely crush butter 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.

  2. 2

    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, ¼ tsp. salt, and a pinch of 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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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