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
We've taken the ultimate home-style comfort food to the next level with top-quality beef expertly blended with spices and smothered with a sweet and sticky BBQ glaze. Then we mash potatoes and autumnal turnips with rich sour cream for the perfect complement. Accented by a green and yellow bean medley and flaked almonds, this meal is a satisfying end to a cold day.
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
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 the oven to 375 degrees and prepare a baking sheet. Thoroughly rinse produce and pat dry. Coarsely chop garlic. Peel potato and turnip and cut each into 1" pieces. Thinly slice green onion.
Mix the Meatloaf
In a large mixing bowl, combine the ground beef, liquid egg, garlic, 1 tsp. salt, and 1 tsp. pepper. Mix well with hands or spatula.
Bake the Meatloaf
Form the meatloaf mixture into 2 equal-sized loaf pieces. Coat loaves evenly with the BBQ glaze. Place on prepared baking sheet and in oven to cook for 18-20 minutes, or until the meatloaf is browned and firm to the touch. Internal temperature should reach 155°F.
Prepare the Potato and Turnip Mash
Bring a medium pot with potato and turnip pieces covered with 4 cups cold water to a simmer over medium heat. Cook until fork tender, approximately 10-12 minutes. When cooked, drain well and place back in the pot with the sour cream and 1 Tbsp. butter (reserving rest for green beans) and mash with a whisk or fork until creamy. Season with salt and pepper to taste.
Make the Green Beans
Bring a medium pot of water to a boil. Add green beans and reduce heat to low. Cook until beans become tender and vibrant in color, about 5-6 minutes. Drain water and place beans back in the pot, adding remaining butter and salt and pepper to taste over low heat for 3 minutes. Sprinkle with flaked almonds.
Plate the Dish
Place a dollop of mash in the middle of the plate. Lay green bean amandine next to the potatoes. Arrange the meatloaf against the potatoes. Garnish with sliced green onion and a crack of fresh black pepper.
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