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
A note about serious food allergies
You jelly? Don't be. You can have this meal, too; just click order and it arrives at your home, some assembly required. The jelly you're jelly of will adorn these meatloaves with something special, a tiny hint of spice with a big burst of sweet. Speaking of a bit of heat, jelly's slightly envious of the horseradish in the mash, which brings not so much spice as… heat. Perfect, perfect heat. The sun is jelly of this heat. (Yes, we know we went too far.) If desired, pull strings from sugar snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.
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
Prepare the Ingredients
Peel and cut potatoes into 1" dice.
Trim snap peas and halve. If desired, pull strings from snap peas.
In a mixing bowl, combine jalapeño jelly and 1 Tbsp. water. Set aside.
In another mixing bowl, thoroughly combine ground pork, seasoning blend, ¼ tsp. salt, and a pinch of pepper.
Bake the Meatloaves
Divide pork mixture into four equal-sized balls. Place in prepared muffin tin and press pork mixture into cups to seal. Top meatloaves with half the jalapeño jelly (reserve remaining for garnish).
Bake in hot oven until browned and pork reaches a minimum internal temperature of 160 degrees, 18-20 minutes.
While meatloaves bake, make mashed potatoes.
Make the Mashed Potatoes
Bring a medium pot with potatoes covered by water and 1 tsp. salt to a boil over high heat. Once boiling, cook until fork-tender, 10-12 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes into a colander and return to pot.
Add butter, sour cream, half the horseradish, ¼ tsp. salt, and a pinch of pepper. Mash until smooth. Taste, and add more horseradish, if desired. If too dry, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
Cook the Snap Peas
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas and a pinch of salt and pepper to hot pan. Stir occasionally until tender but still crisp, 5-7 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping meatloaves with remaining jalapeño jelly, if desired. Bon appétit!
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