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
Didn't Socrates once say, "the unexamined meatloaf is not worth eating?" At his trial? Or was it Plato? In any event, this meatloaf is as Greek as olives and the Olympics, with a fresh cooling tzatziki to turn every bite into heaven on earth. You don't need to examine this meatloaf to find it worth eating every bite.
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
Large Non-Stick Pan
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 beef, follow same instructions as pork in Step 1, baking in hot oven until beef reaches minimum internal temperature, 22-26 minutes.
If using Impossible burger, follow same instructions as pork in Step 1, baking in hot oven until burger is heated through, 22-26 minutes.
Make and Bake the Meatloaves
Combine ground pork, seasoning blend, panko, and a pinch of salt and pepper in a mixing bowl.
Form into two evenly-sized oval loaves. Transfer loaves to prepared baking sheet.
Bake in hot oven until meatloaves reach a minimum internal temperature of 160 degrees, 22-26 minutes.
While meatloaves bake, prepare remaining ingredients.
Prepare the Ingredients
Trim zucchini ends, quarter lengthwise, and cut into ½" slices.
Trim and coarsely chop cucumber into ¼" pieces.
Mince dill, leaves and stems.
Make the Cucumber Dill Sauce
In another mixing bowl, combine dill, sour cream, cucumber, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add zucchini, tomatoes, ¼ tsp. salt, and a pinch of pepper to hot pan.
Stir occasionally until lightly browned and tender, 6-8 minutes.
Remove from burner and stir in butter.
Finish the Dish
Slice meatloaf if desired.
Plate dish as pictured on front of card, topping meatloaf with cucumber dill sauce. Bon appétit!
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