Family Meal Kit
One Sheet
One-Sheet Turkey Meatloaf and Pesto Sauce
with butternut squash and rice pilaf
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
Chef
David Welch
In Your Box (serves 4)
- 16 oz. Cooked White Rice
- 16 oz. Ground Turkey
- 12 oz. Cubed Butternut Squash
- 4 fl. oz. Cream Sauce Base
- 4 oz. Shredded Brussels Sprouts
- 1 oz. Sun Dried Tomato Pesto
- 0.71 oz. Panko Breadcrumbs
- ½ oz. Dried Cranberries
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Savory Seasoning
- ½ tsp. Rotisserie Chicken Seasoning
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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Calories480
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Carbohydrates49g
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Net Carbs45g
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Fat19g
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Protein28g
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Sodium1290mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- Butter
- 1 Baking Sheet
- 1 Mixing Bowl
- 2 Microwave-Safe Bowls
- 1 Microwave
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
Customize It Instructions
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If using ground beef, roast until loaves reach minimum internal temperature, 20-25 minutes.
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1 Prepare the Ingredients
Halve any large butternut squash pieces to roughly match smaller pieces.
In a mixing bowl, combine panko and 3 Tbsp. water. Let sit, 1 minute.After 1 minute, add ground turkey, savory seasoning, 1/2 tsp. salt, and a pinch of pepper. Stir until thoroughly combined.Form meat mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height. -
2 Start the Vegetables and Meatloaves
Place butternut squash on one half of prepared baking sheet. Toss with 2 tsp. olive oil, rotisserie chicken seasoning, and a pinch of salt and pepper. Spread into an even layer on their side.
Place meatloaves on empty side of sheet.Roast in hot oven, 15 minutes.Meatloaves will finish cooking in a later step. -
3 Finish the Vegetables and Meatloaves
Carefully remove sheet from oven. Push butternut squash to 1/3 of sheet. Sheet will be hot! Use a utensil.
Place Brussels sprouts in center of sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer in center of sheet. Sheet will be hot! Use a utensil.Roast again in hot oven until vegetables are tender and meatloaves reach a minimum internal temperature of 165 degrees, 10-15 minutes.Carefully remove from oven. Stir 1/2 Tbsp. softened butter into butternut squash until melted and combined. Sheet will be hot! Use a utensil.While vegetables and meatloaves roast, continue recipe. -
4 Make the Sauce
In a microwave-safe bowl, combine pesto and cream base.
Microwave uncovered until heated through, 45-60 seconds.Carefully remove from microwave and stir to combine. Set aside. -
5 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In another microwave-safe bowl, combine rice, 1/4 tsp. salt, chicken base, and 1/4 cup water.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in 1/2 Tbsp. softened butter, cranberries, and Brussels sprouts until combined. Fluff rice with a fork.Plate dish as pictured on front of card, topping meatloaf with sauce. Slice meatloaf, if desired. Bon appétit!
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