Green Chile Meatloaves with BBQ Sauce and Green Beans
easy prep & pan included
Prep & Cook Time:35-45 min.
Cook Within:5 days
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
Fire-Roasted Diced Hatch Green Chile Peppers
Cooked Diced Red Potatoes
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
Make the Meatloaves
Preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine ground pork, panko, hatch chilies, and garlic salt in a mixing bowl. Form into two evenly-sized meatloaves.
Place meatloaves on one side of provided tray.
Add the Vegetables
Add potatoes, green beans, chicken broth concentrate, and cream cheese to empty side of tray. Top with 1 Tbsp. olive oil. Cream cheese will melt as meal bakes.
Bake the Meal
Bake uncovered in hot oven until meatloaves reach a minimum internal temperature of 160 degrees, 30-35 minutes.
Carefully remove tray from oven. Stir cream cheese into vegetables until coated. Top meatloaves with BBQ sauce and vegetables with crispy onions. Bon appétit!
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