All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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/pungent 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
Customize It Instructions
If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, forming 4 loaves and working in batches, if necessary.
If using ground beef, follow same instructions as ground pork in Steps 1 and 2, baking until loaves reach minimum internal temperature, 20-25 minutes.
If using ground turkey, follow same instructions as ground pork in Steps 1 and 2, baking until loaves reach minimum internal temperature, 30-35 minutes.
Prepare Ingredients and Form Meatloaves
Trim ends off Brussels sprouts and cut lengthwise into 1/4" slices.
Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, thoroughly combine ground pork, white portions of green onions, breadcrumbs, half the savory seasoning (remaining is yours to use as you please!), 1/4 tsp. salt, 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, 20-25 minutes.While meatloaves roast, continue recipe.
Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add Brussels sprouts to hot pan. 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 broth concentrate, honey, mustard, and 2 Tbsp. water to hot pan. Bring to a simmer.Once simmering, stir constantly until slightly thickened, 1-2 minutes.Remove from burner and stir in remaining butter.
Finish the Dish
Plate dish as pictured on front of card, slicing meatloaves into 1/2" slices, if desired, and topping with sauce. Bon appétit!
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