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
A note about serious food allergies
Many an enterprising chef has capitalized on the emotional connection American diners have with meatloaf. For our money, it's hard to surpass the classic version, and that's exactly what you get here. Moist and subtly spiced with a just-like-Mom-made ketchup topping, this meatloaf captures the nostalgia with hardly any fuss. It's served next to fluffy mashed potatoes, roasted green beans, and a rich brown gravy that reminds the whole family that tradition never goes out of style.
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
Prepare the Meatloaf
Combine liquid egg, ¼ cup milk (reserve remaining for mashed potatoes), meatloaf seasoning, ground beef, 1 tsp. salt, and ½ tsp. pepper in a large mixing bowl.
Bake the Meatloaf
Place ground beef mixture on a prepared baking sheet and use wet hands to shape into a loaf approximately 9" by 5". This recipe card should cover it by about 1" on all sides. Brush with ketchup and bake until meatloaf reaches a minimum internal temperature of 160 degrees, 50-60 minutes. Rest 5-10 minutes before slicing. While meatloaf cooks, make potatoes.
Make the Mashed Potatoes
After meatloaf has baked 20-25 minutes, peel potatoes and cut into 1" dice. Bring a large pot with diced potatoes covered with water and 1 tsp. salt to a boil. Reduce to a simmer and cook until potatoes are tender, 17-20 minutes. Drain in colander, return to pot, and mash with butter and ½ cup milk, adding additional milk 1 Tbsp. at a time until desired consistency is reached. Season to taste with salt, cover, and set aside. While potatoes simmer, roast beans.
Cook the Green Beans
After meatloaf has cooked 45 minutes, trim ends off green beans. Place green beans on second prepared baking sheet and toss with 1 Tbsp. olive oil and ½ tsp. salt. Spread into a single layer and roast until beans are just tender, 12-16 minutes. While beans roast, start gravy.
Make the Gravy
Mix 2 cups water into cornstarch. Place small pot over high heat and add demi-glace and cornstarch mixture to pot. Bring to a boil and cook until thickened, 3-4 minutes. Demi-glace has plenty of seasoning; no need to add salt.
Plate the Dish
Cut meatloaf into 1 ½" thick slices and serve on a plate with mashed potatoes, beans, and gravy.
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