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 may think the combination of tomato and mozzarella is strictly in the realm of pizza, but this meal will make you think twice about your assumptions. The mozzarella in the loaf makes it richer, tender, and, well, cheesy. And the tomato jam on top provides the perfect acidic, sweet touch. Pizza-shmezza… the loaf is where the cheese and tomato are at.
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
Small Non-Stick Pan
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
Customize It Instructions
If using ground pork, follow same instructions as turkey in Step 1, roasting in hot oven until pork reaches minimum internal temperature, 20-25 minutes.
If using ground beef, follow same instructions as turkey in Step 1, roasting in hot oven until beef reaches minimum internal temperature, 20-25 minutes.
Make and Bake the Meatloaves
In a mixing bowl, combine turkey, panko, cheese, ¼ tsp. salt, and a pinch of pepper. Form mixture into two evenly-sized oval-shaped meatloaves.
Place meatloaves on prepared baking sheet. Bake in hot oven until meatloaves reach a minimum internal temperature of 165 degrees, 20-25 minutes.
While meatloaves bake, prepare ingredients.
Prepare the Ingredients
Cut cauliflower florets into 1” pieces.
Core tomato and cut into ¼" dice.
Cook the Cauliflower
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add cauliflower, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 3-5 minutes.
Stir in 2 Tbsp. water and garlic salt. Cover, and cook until cauliflower is tender, 6-8 minutes.
Remove from burner.
Make the Tomato Jam
Place a small non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add tomato to hot pan and stir occasionally until slightly softened, 3-4 minutes.
Stir in honey, tomato paste, half the sherry vinegar, 1 Tbsp. water, and a pinch of salt. Bring to a boil.
Once boiling, remove from burner. Taste, and stir in remaining sherry vinegar if desired.
Finish the Dish
Plate dish as pictured on front of card, topping meatloaf with tomato jam. Bon appétit!
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