Meal Kit

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)

  • 12 oz. Ground Pork
  • Info
    ⅗ oz. Butter
  • Info
    ¼ cup Italian Breadcrumbs
  • 2 Green Onions
  • 8 oz. Brussels Sprouts
  • 2 tsp. Grained Dijon Mustard
  • 1 Tbsp. Meatloaf Seasoning
  • ½ fl. oz. Honey
  • 3 oz. Shredded Red Cabbage
  • 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
    622
  • Carbohydrates
    32g
  • Fat
    39g
  • Protein
    37g
  • Sodium
    1544mg

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

Customize It Instructions

  • If using ground turkey, follow same instructions as pork in Steps 1 and 2, roasting in hot oven until loaves reach a minimum internal temperature of 165 degrees, 22-26 minutes.

  • If using ground beef, follow same instructions as pork in Steps 1 and 2, roasting in hot oven until loaves reach a minimum internal temperature of 160 degrees, 20-23 minutes.

  1. 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 equally-sized loaves.

  2. 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. 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. 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. 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. 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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