Meal Kit
Marsala Pork Meatloaf
with Parmesan broccoli and butternut squash
Prep & Cook Time: 50-60 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy

Contains: Milk, Wheat

Chef
Sarah Thomsen
In Your Box (serves 2)
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- 8 oz. Cubed Butternut Squash
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- 4 oz. Broccoli Florets
- 1 oz. Marsala Cooking Wine
- 1 Shallot
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- 4 oz. Cremini Mushrooms
- 10 oz. Ground Pork
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.
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Nutrition (per serving)
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Calories610
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Carbohydrates34g
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Fat38g
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Protein34g
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Sodium1269mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
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1 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.
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2 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.
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3 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.
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4 Make the Sauce
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.
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5 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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