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
Not many meatloaves have so many qualifiers, but it just wouldn't be right if we left the title at “meatloaf.” For example, the “Italian” part comes through in so many ways: the multiple cheeses, the marinara sauce that the meatballs were born to sop up, the veggies tossed in garlic. The turkey and the meatloaf are self-explanatory and the mini… well… these little bites of loaf taste exactly as the Platonic meatloaf should. Wait, Plato's from Greece… we're going to have to add a few more words to this title, folks. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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
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
Tear provolone slices into small pieces and press together into four stacks.
Trim ends off green beans.
Stem, seed, remove ribs, and slice red bell pepper into thin strips.
Make and Form the Meatloaves
Thoroughly combine ground turkey, ricotta, meatloaf seasoning, and a pinch of salt in a mixing bowl.
Divide turkey mixture into four equal-sized balls. Press your thumb into center of each ball and place a provolone cheese stack into the well. Close meat around cheese and re-form into a ball. Form a tight seal so cheese stays inside meat.If using ground beef, follow same instructions.
Bake the Meatloaves
Place meatloaves in prepared muffin tin and press meat into tin to form muffin shape. Press around the edges of each cup to seal thoroughly.
Place muffin tin on prepared baking sheet to catch any drips. Bake in hot oven until golden brown and turkey reaches a minimum internal temperature of 165 degrees, 15-18 minutes.
If using ground beef, bake in hot oven until beef reaches a minimum internal temperature of 165 degrees, 18-20 minutes.
While meatloaves bake, cook vegetables.
Cook the Vegetables
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, green beans, red bell pepper, and a pinch of salt and pepper to hot pan. Stir occasionally until vegetables are tender, but still slightly crisp, 7-9 minutes.
Add half the garlic (reserve remaining for sauce) and cook until aromatic, 30-60 seconds.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes
Add red pepper flakes (to taste) and remove to a plate. Keep pan over medium-high heat.
Make Sauce and Finish Dish
Add 1 tsp. olive oil and remaining garlic to hot pan. Cook until aromatic, 30-60 seconds.
Add marinara and stir occasionally until warmed through, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, placing meatloaves in sauce and topping them with remaining sauce. Garnish meatloaves and vegetables with Parmesan. Bon appétit!
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