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
It's always sunny when you're eating these mini meatloaves, even if there's nothing but clouds on the horizon and water pouring from the skies. After all, sunshine can come from the warming feeling of classic meatloaf, perfectly assembled into muffin shapes. We use provolone, a classic of the cheesesteak, inside and out of these loaves. Green peppers and onions are another flavorful ode to the varieties of the Philly cheesesteak tradition. Sunshine, brotherly love, and mini-meatloaves: two of those are Philly traditions, and one of those is a dinner tradition you're just starting now.
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
Medium Non-Stick Pan
Small 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
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Stem, seed, remove ribs, and cut green bell pepper into ¾" dice.
Trim ends off green beans.
Cook the Green Bell Peppers and Onions
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and green bell pepper to hot pan. Stir occasionally until tender, 4-6 minutes.
Transfer green bell pepper to a mixing bowl. Keep pan over medium-high heat.
Add ½ tsp. olive oil and onion to hot pan. Stir occasionally until tender and brown, 6-9 minutes.
Remove from burner. Transfer onions to a plate.
Wipe pan clean and reserve.
Assemble and Cook the Meatloaves
Add ground turkey, ½ cup onion (reserve remaining for topping), Worcestershire sauce, meatloaf seasoning, ¼ tsp. salt, and a pinch of pepper to bowl with green bell pepper and mix thoroughly.
Divide half the turkey mixture among four prepared muffin cups. Tear cheese into quarters and place a quarter in the center of each loaf (reserve remaining cheese for topping). Top with remaining mixture, pressing around edges to seal.
Place muffin tin on prepared baking sheet and bake in hot oven until golden brown and turkey reaches a minimum internal temperature of 165 degrees, 15-18 minutes.
Cook Green Beans and Make Sauce
After meatloaves have roasted 10 minutes, return pan used to cook onions to medium-high heat. Add 1 tsp. olive oil and green beans and cook, 1 minute.
Add ¼ cup water and a pinch of salt. Cover and stir often until green beans are tender, 4-6 minutes.
While green beans cook, add ¼ cup water and demi-glace to a small non-stick pan. Place over medium heat and bring to a simmer.
Stir often until thick enough to coat the back of a spoon, 1-3 minutes.
Remove from burner and swirl in butter.
Finish the Dish
Top meatloaves with remaining onions and cheese. Bake again until cheese is melted, 3-5 minutes.
Plate dish as pictured on front of card, placing meatloaves on sauce. Bon appétit!
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