Oven-Ready
Hatch Chile Meatloaves with Tex-Mex Succotash
easy prep & pan included
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
In Your Box (serves 2)
- 10 oz. Ground Pork
- 5 oz. Corn Kernels
- 4 oz. Mixed Diced Peppers
- 3 oz. Black Beans
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- 1 oz. Chopped Green Hatch Chiles
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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.
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Nutrition (per serving) d3VK57PD
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Calories530
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Carbohydrates30g
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Net Carbs26g
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Fat32g
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Protein33g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
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
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Prepare the Meatloves
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine ground pork, panko, 1/2 tsp. salt, and a pinch of pepper in provided tray. Form into two evenly-sized meatloaves and place in one side of tray. -
Add the Vegetables
In empty side of tray, combine diced peppers, corn, black bean, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
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Finish the Dish
Bake uncovered in hot oven until meatloaves reaches a minimum internal temperature of 160 degrees, 30-33 minutes.
While meatloves bake, combine sour cream, green chiles (to taste), and a pinch of salt and pepper in a mixing bowl.Carefully remove from oven. Garnish meatloaves with sour cream crema and vegetables with cheese. Bon appétit!
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