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
Everyone loves a good meatloaf, but nobody has the time to make one from scratch. We came up with a mini meatloaf recipe that cuts the cook time in half without jeopardizing taste and quality. This meatloaf is packed with sweet and crunchy bell peppers and a chef-prepared seasoning blend that will give Grandma’s meatloaf a run for its money.
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.
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 Vegetables
Preheat the oven to 375F degrees for the baking of the meatloaf. Peel the yam and chop into 1-inch pieces. Roughly chop the parsley. Dice the bell peppers and yellow onion into a small dice. Only add the amount of vegetables you would like in your meatloaf. Reserve a small amount of parsley for garnish.
Roast the Meatloaf
Place the ground turkey, chopped bell peppers, onion, parsley, parmesan cheese, seasoning blend, and a pinch of salt and pepper into a mixing bowl. Mix together with hands or mash together with a spatula until fully incorporated. Place ¼ Tsp. of olive oil in each meatloaf pan and use a paper towel to coat the sides and bottom of the pans so the meatloaf doesn’t stick. Place on a baking sheet and bake in the oven for 20-25 minutes, or until firm and beginning to brown.
Cook the Yams
While the meatloaf is baking, cook the yams. Place the yams in a pot and cover with cold water. Bring the yams to a boil over high heat and cook for 7-10 minutes, or until the yams are soft and fork-tender. Drain the yams in a colander and place back in the cooking pot. Add the brown sugar, butter, heavy cream, and salt and pepper to taste. Mash ingredients together until creamy. Cover and reserve for plating.
Plate the Dish
Place the whipped yams in the center of the plate. Lay the meatloaf against the yams. Garnish with remaining parsley.
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