Meal Kit
Honey Mustard Pork Meatloaf
with red cabbage and Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Patrick Le Beau
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)
- 10 oz. Ground Pork
- 8 oz. Brussels Sprouts
- 3 oz. Shredded Red Cabbage
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¼ cup Italian Breadcrumbs
- 2 Green Onions
- ½ fl. oz. Honey
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Grained Dijon Mustard
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⅓ oz. Butter
- 2 tsp. Savory Seasoning
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) 4PXkVp3m
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Calories520
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Carbohydrates32g
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Net Carbs26g
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Fat31g
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Protein32g
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Sodium1380mg
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
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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1 Prepare Ingredients and Form Meatloaves
Trim and thinly slice green onions, keeping white and green portions separate.
Trim ends off Brussels sprouts and cut into 1/4" 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. -
2 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. -
3 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. -
4 Make the Sauce
Place a small non-stick pan over medium heat.
Add chicken broth concentrate, 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. -
5 Finish the Dish
If desired, slice meatloaves into 1/2" slices.
Plate dish as pictured on front of card, topping meatloaves with sauce. Bon appétit!
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