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
Rich, sweet Marsala wine and umami mushrooms form a sauce that marries to the pork meatloaf like they were meant to be. It's like Cinderella and her prince, Snow White and her prince, Kate Middleton and her prince… we're seeing a pattern here. The only romance we really care about is between you and this delicious dinner.
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
Large 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
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Cut broccoli into bite-sized pieces.
Halve any large butternut squash pieces to roughly match smaller pieces.
Peel and mince shallot.
Make the Meatloaves
In a mixing bowl, combine ground pork, panko, half the shallot (reserve remaining for sauce), ¼ tsp. salt, and ¼ tsp. pepper.
Form ground pork mixture into two equally-sized loaves. Place on one half of prepared baking sheet.
Bake the Meatloaves and Vegetables
Place broccoli and butternut squash on empty half of baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Spread into a single layer on their side.
Bake in hot oven until vegetables are tender and loaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.
After loaves have baked 15 minutes, start sauce.
Make the Sauce
After 15 minutes, place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms, remaining shallot, and ¼ tsp. salt to hot pan. Stir often until lightly browned, 5-6 minutes.
Stir in demi-glace concentrate, 2 tsp. water, and Marsala wine. Bring to a simmer.
Once simmering, stir often until slightly thickened, 2-3 minutes.
Remove from burner and stir in butter.
Finish the Dish
Carefully toss roasted vegetables with Parmesan. Baking sheet will be hot! Use a utensil.
Plate dish as pictured on front of card, topping meatloaves with sauce. Bon appétit!
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