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
Medium 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
Start the Carrot
Peel, trim, and cut carrot into ½" slices on an angle.
Place carrot on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven, 10 minutes.
Remove from oven. Carrot will finish cooking in a later step.
While carrot roasts, make meatloaves.
[post beta changes: carrots spread out on baking sheet, not just on one half of it]]
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.
Roast the Carrot and Meatloaves
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 and top with 1 tsp. olive oil.
Roast in hot oven on bottom rack until carrot is tender, 15-17 minutes.
Remove from oven. Meatloaves will finish roasting in a later step.
While meatloaves roast, make sauces.
[post beta changes: partially roasted carrots and meatloaves]
Make the Sauces
Stem dill. Coarsely chop half the dill (reserve half, left whole, for garnish).
In a microwave-safe bowl, combine beef demi-glace, 1 tsp. water, and jalapeño jelly. Microwave until warm, 1 minute. Stir to combine and set aside.
In a mixing bowl, combine seasoning blend, sour cream, 2 tsp. water, and chopped dill until combined and smooth. Set aside.
Roast Peas and Finish Dish
Carefully, 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 meatloaves with jalapeño-demi-glace and vegetables with sour cream-dill mixture and reserved dill. Bon appétit!
[post beta changes: finished meatloaves and veg]
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