with crispy bacon Brussels sprouts and green onions
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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 Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Finely crush saltines.
Prepare the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, half the garlic salt (reserve remaining for meatloaf), bacon, white portions of green onions, and a pinch of salt and pepper.
Spread into a single layer, cut-side down, on one side of baking sheet.
Roast the Brussels Sprouts and Meatloaves
Thoroughly combine ground beef, crackers, mayonnaise, reserved garlic salt, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Form mixture into two equally-sized ovals.
Place meatloaves on empty side of baking sheet.
Roast in hot oven until Brussels sprouts are tender and loaves reach a minimum internal temperature of 160 degrees, 18-22 minutes.
Rest meatloaves, 3 minutes.
While meatloaves rest, make sauce.
Make the Sauce
Place a small pot over medium-high heat. Add ⅓ cup water, cream cheese, caramelized onion jam, and a pinch of salt and pepper to hot pot and stir to combine. Bring to a simmer.
Once simmering, stir until creamy and cream cheese has melted, 2-3 minutes.
Remove from burner and stir in Swiss cheese.
Finish the Dish
Plate dish as pictured on front of card, slicing meatloaf if desired and topping with sauce and green portions of green onions. Bon appétit!
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