Meal Kit

Greek Pork Meatloaf and Cucumber Dill Sauce

with herb buttered zucchini and grape tomatoes

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
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
    ¼ cup Italian Panko Blend
  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Roasted Garlic & Herb Butter
  • 10 oz. Ground Pork
  • 1 Persian Cucumber
  • 2 Dill Sprigs
  • Info
    2 oz. Sour Cream
  • 2 Zucchini
  • 1 tsp. Seasoned Salt Blend

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
    598
  • Carbohydrates
    18g
  • Fat
    43g
  • Protein
    30g
  • Sodium
    1623mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

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

    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 equally-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.

  2. 2

    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. Halve tomatoes.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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