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.
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
Mince cilantro, leaves and stems.
Halve lime. Cut one half into wedges and juice the other half.
Finely crush crackers into crumbs.
Prepare the Meatloaves
Thoroughly combine ground pork, crushed crackers, seasoning blend, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl.
Form ground pork mixture into two equally-sized ovals.
Place loaves on one side of prepared baking sheet.
Bake the Meatloaves and Corn
Add corn to empty side of baking sheet and top with 1 tsp. olive oil and ¼ tsp. salt. Massage oil and salt into corn.
Bake in hot oven until corn is tender and meatloaves reach a minimum internal temperature of 160 degrees, 18-20 minutes.
When loaves and corn have 5 minutes left to bake, make sauce.
Make the Sauce
Place a small pot over medium-high heat.
Add ¼ cup water, cream cheese, chipotle pesto (to taste), and a pinch of salt to hot pot. Bring to a simmer.
Once simmering, stir constantly until smooth, 1-2 minutes.
Remove from burner and stir in mozzarella.
Make Cilantro Butter and Finish Dish
In another mixing bowl, combine softened butter, half the cilantro (reserve remaining for garnish), ½ tsp. lime juice, and a pinch of salt until completely combined.
If desired, slice meatloaves into ½" slices.
Plate dish as pictured on front of card, spooning sauce over meatloaves and garnishing with remaining cilantro. Slather corn with cilantro butter and squeeze lime wedges over to taste. Bon appétit!
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