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
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!)
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
Small Non-Stick Pan
Large Non-Stick Pan
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
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 equally-sized loaves.
Roast the Meatloaves
Place meatloaves on prepared baking sheet.
Roast in hot oven until meatloaves reach a minimum internal temperature of 160 degrees, 22-26 minutes.
After 13 minutes, cook vegetables.
Cook the Vegetables
After meatloaves have roasted 13 minutes, place a large non-stick pan over medium heat and add 1 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 a pinch of salt. Remove from burner.
Make the Sauce
Place a small non-stick pan over medium heat.
Add chicken base, honey, mustard, and 2 Tbsp. water to hot pan. Bring to a simmer.
Once simmering, stir constantly until sauce is slightly thickened, 1-2 minutes.
Remove from burner and swirl in remaining butter.
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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