Meal Kit

Jalapeño Cheddar Beef Meatloaf

with buttermilk-dill crema carrots and peas

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Soy

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

In Your Box (serves 2)

  • 10 oz. Ground Beef
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    2 Saltine Crackers
  • Info
    1 oz. Sour Cream
  • Info
    1 tsp. Buttermilk-Dill Seasoning
  • 3 oz. Peas
  • 8 oz. Carrot
  • 1 oz. Hot Jalapeño Jelly
  • 2 Dill Sprigs
  • Info
    2 tsp. Beef Demi-Glace

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
    563
  • Carbohydrates
    29g
  • Fat
    34g
  • Protein
    35g
  • Sodium
    1228mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 3 Mixing Bowls

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
  1. 1

    Start the Carrot

    Peel, trim, and cut carrot into ½" slices on an angle. Place carrot on prepared baking sheet and toss with ¼ tsp. salt and a pinch of pepper. Spread into a single layer and roast on bottom rack in hot oven, 10 minutes. Remove from oven. Carrot will finish cooking in a later step. While carrot roasts, make meatloaves.

  2. 2

    Make the Meatloaves

    Finely crush crackers. In a mixing bowl, combine ground beef, crushed crackers, cheese, ¼ tsp. salt, and a pinch of pepper. Form mixture into two evenly-sized meatloaves.

  3. 3

    Roast the Carrot and Meatloaves

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and meatloaves to hot pan. Sear undisturbed until browned on one side, 2-3 minutes. Carefully, push carrot to one side of baking sheet. Baking sheet will be hot! Use a utensil. Place meatloaves on empty side of baking sheet, seared side up. Roast in hot oven on bottom rack until carrot is tender and meatloaves are browned, 10-12 minutes. Remove from oven. Meatloaves will finish roasting in a later step. While meatloaves roast, make sauces.

  4. 4

    Make the Sauces

    Stem dill. Coarsely chop half the dill (reserve half, left whole, for garnish). In another mixing bowl, combine beef demi-glace and jalapeño jelly until smooth. Set aside. In another mixing bowl, combine seasoning blend, sour cream, 2 tsp. water, and chopped dill until combined and smooth. Set aside.

  5. 5

    Roast Peas and Finish Dish

    Carefully, top meatloaves evenly with jalapeño-demi-glace. Add peas to baking sheet with carrot. Baking sheet will be hot! Use a utensil. Bake again until peas are bright green and meatloaves reach a minimum internal temperature of 160 degrees, 2-3 minutes. Plate dish as pictured on front of card, topping vegetables with sour cream-dill mixture and reserved dill. Bon appétit!

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