All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
There's nothing "mini" about the flavor in this meatloaf. A sweet and tangy glaze adorns the perfectly seasoned ground turkey, and sour cream adds its distinctive, creamy zip to the sweet potato whip. Rounding out this dish are green beans and grape tomatoes for a meal so comforting it's like getting a hug from your grandma.
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
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
Bring a pot of lightly salted water to a boil for the green bean step. Preheat oven to 400 degrees. Prepare a baking sheet with foil. Rinse and peel sweet potato. Cut the potato into 1" pieces. Rinse and halve the tomatoes. Rinse and thinly slice the green onions.
Make the Glaze
In a small bowl, combine the ketchup, half the brown sugar (1.5 Tbsp.) and dijon mustard. Season with a pinch of salt and pepper.
Mix and Cook the Meatloaf
In a bowl, combine the ground turkey, green onions, meatloaf seasoning, panko breadcrumbs, and a pinch of salt and pepper. Place the meat on prepared baking sheet and form into a rectangular loaf. Brush meatloaf with glaze, and place in oven. Cook for 20-25 minutes or until golden brown and firm to the touch. Internal temperature of the meatloaf should be a minimum of 165 degrees. Let rest for 5 minutes before slicing into 3/4" pieces.
Cook the Sweet Potato
Place cubed sweet potatoes into a pot of cold water, making sure all potatoes are submerged. Bring to a boil and cook for 8-10 minutes or until fork tender. Drain water and return potatoes to the pot. Add the sour cream, remaining brown sugar, and a pinch of salt and pepper. Whip and mash with a whisk until light and fluffy. A few small lumps will remain. Set aside.
Cook the Green Beans
Add green beans to pot of boiling water, and cook for 6-8 minutes, or until bright green. Drain in a colander and return to the pot. Add 2 tsp. olive oil, grape tomatoes, and a pinch of salt and pepper. Return to low heat and cook for 2-3 minutes or until vegetables are warm throughout.
Plate the Dish
Place a dollop of sweet potatoes in the middle of the plate. Place green beans and tomatoes next to the potatoes. Lay a few slices of meatloaf next to the potatoes.
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