Honey Mustard Pork Meatloaf

with red cabbage and Brussels sprouts

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

Ketchup is cool, and mayonnaise can be magnificent, but for our money, there's not a better condiment than the classic of nuggets and salad dressing, the honored honey mustard. We especially love the sweet/spicy mix with this pork meatloaf, conjuring up all kinds of classic German flavors. (This is especially true of the cabbage and sprout side. Kostlich!)

In Your Box (serves 2)

  • Info
    ¼ cup Italian Breadcrumbs
  • 2 Green Onions
  • 8 oz. Brussels Sprouts
  • 1 Tbsp. Grainy Mustard
  • 1 Tbsp. Meatloaf Seasoning
  • ½ fl. oz. Honey
  • 3 oz. Shredded Red Cabbage
  • Info
    ⅗ oz. Butter
  • 12 oz. Ground Pork
  • 2 tsp. Chicken Base

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Trim ends off Brussels sprouts and cut into ¼" slices. In a mixing bowl, thoroughly combine ground pork, white portions of green onions, breadcrumbs, seasoning blend, and a pinch of pepper. Form pork mixture into two small equally-sized loaves and place on prepared baking sheet. If using ground beef, follow same instructions.

  • 2

    Roast the Meatloaves

    Roast in hot oven until meatloaves reach a minimum internal temperature of 160 degrees, 22-26 minutes. If using ground beef, follow same instructions.

  • 3

    Cook the Vegetables

    After meatloaves have roasted 13 minutes, place a large non-stick pan over medium heat and add 1½ tsp. olive oil. Add Brussels sprouts to hot pan and cook undisturbed until beginning to brown, 2-3 minutes. Add green portions of green onions and cabbage. Stir occasionally until cabbage is tender, 5-7 minutes. Stir in half the butter (reserve remaining for sauce) and ¼ tsp. salt. Remove from burner.

  • 4

    Make the Sauce

    Place a small non-stick pan over medium heat. Add chicken base, honey, mustard, and 2 Tbsp. water to hot pan. Stir constantly until sauce is slightly thickened, 1-2 minutes. Remove from burner and swirl in remaining butter.

  • 5

    Finish the Dish

    If desired, slice meatloaves into ½" slices. Plate dish as pictured on front of card, spooning sauce over meatloaves. Bon appétit!

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