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
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine green beans, half the garlic salt (reserve remaining for meatloaves), and a pinch of pepper in provided tray. Push to one side.
Make the Meatloaves
Combine ground pork, remaining garlic salt, panko, half the harissa (reserve remaining for garnish), and a pinch of salt and pepper in a mixing bowl.
Form into two equally-sized meatloaves and add to empty side of tray.
Thoroughly wash bowl clean and reserve.
Finish the Dish
Bake uncovered in hot oven until green beans are tender and pork reaches a minimum internal temperature of 160 degrees, 30-33 minutes.
While meal cooks, stem dill.
Carefully remove from oven. In bowl used to make pork mixture, combine remaining harissa (to taste) and sour cream. Top meatloaves with harissa-sour cream and dill, and garnish green beans with feta. Bon appétit!
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