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
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 Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Cut broccoli into bite sized pieces.
Finely crush butter crackers.
In a mixing bowl, thoroughly combine ground turkey, crushed crackers, ** garlic salt, **mayonnaise, and a pinch of pepper.
Prepare the Broccoli and Meatloaves
Place broccoli on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on one side.
Form ground turkey mixture into two evenly-sized loaves. Place loaves on empty space on baking sheet.
Roast the Broccoli and Meatloaves
Roast broccoli and meatloaves in hot oven until broccoli is browned and fork-tender, 18-20 minutes.
Carefully remove from oven. Top broccoli with a pinch of salt, white portions of green onions, half the cheddar cheese (reserve remaining for sauce), then bacon. Baking sheet will be hot! Use a utensil.
Roast again until meatloaves reach a minimum internal temperature of 165 degrees, 5-7 minutes.
Rest roasted meatloaves, 2 minutes.
While loaves rest, make sauce.
Make the Sauce
Place a small pot over medium-high heat.
Add ¼ cup water, cream cheese, red pepper pesto, and a pinch of salt to hot pot. Bring to a simmer.
Once simmering, stir until smooth, 1-2 minutes.
Remove from burner and stir in remaining cheddar cheese until completely combined.
Finish the Dish
If desired, slice meatloaves into ½" slices.
Plate dish as pictured on front of card, spooning sauce over meatloaves and garnishing with green portions of green onions. Bon appétit!
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