Italian Romano Pork Meatloaf with Parmesan Broccoli and Red Peppers
easy prep & pan included
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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
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
Bake the Vegetables
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Add broccoli, red bell pepper, garlic salt, and 2 tsp. olive oil to provided tray. Spread into a single layer.
Bake uncovered in hot oven, 10 minutes.
While vegetables bake, make meatloaves.
Add the Meatloaves
Finely crush crackers.
Mix ground pork, crackers, dressing, and a pinch of salt and pepper in a mixing bowl until completely combined. Form into two evenly-sized loaves.
Carefully remove tray from oven and push vegetables to one side. Tray will be hot! Use a utensil.
Add loaves to empty side of tray and top evenly with marinara and mozzarella.
Bake the Dish
Bake uncovered in hot oven until vegetables are tender and meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.
Carefully remove tray from oven. Top vegetables with Parmesan. Bon appétit!
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