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
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
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
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 Meatloaves
In a mixing bowl, combine ground beef, seasoning blend, panko, ¼ tsp. salt, and a pinch of pepper. Form into four evenly-sized meatballs.
In another mixing bowl, combine shredded cheese, cream cheese, and a pinch of salt and pepper. Divide into four evenly-sized portions and roll into balls.
Press thumb into center of each meatball and place a cheese ball in the indentation. Close meat around cheese and re-form into a ball.
Gently flatten the balls into oval shapes, about 3" long.
Roast the Sweet Potatoes and Meatloaves
Peel and cut sweet potato into 1"-thick wedges.
Place sweet potatoes on one half of one prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer.
Place meatloaves on other half of baking sheet. Top with 1 tsp. olive oil.
Roast in hot oven until sweet potatoes are tender and meatloaves reach a minimum internal temperature of 160 degrees, 25-28 minutes, flipping potatoes halfway through.
Season roasted sweet potatoes with a pinch of salt.
While sweet potatoes and meatloaves roast, roast broccoli.
Roast the Broccoli and Garlic
Cut broccoli into bite-sized pieces.
Wrap garlic cloves and 1 tsp. olive oil in foil pouch.
Place broccoli on second prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer. Place garlic pouch in corner of baking sheet. Roast in hot oven until broccoli is browned and fork-tender and garlic has softened, 14-16 minutes.
Make the Sauces
Microwave BBQ sauce in a microwave-safe bowl until warmed through, 30-60 seconds.
In another mixing bowl, mash roasted garlic with 1 Tbsp. water. Add mayonnaise and stir to combine.
Finish the Dish
Plate dish as pictured on front of card, topping meatloaves with BBQ sauce and serving garlic aioli on the side for dipping sweet potatoes. Bon appétit!
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