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
Ever heard the old adage, you can have it good, fast, or cheap, but you can only pick two? We don't believe that. This meal is all three… a healthy turkey loaf glazed with sweet ketchup, potatoes mashed with green onions and butter, and tender broccoli. It doesn't take hours to bake, and it tastes like it took twice as long in the oven.
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
Peel and cut potatoes into 1" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Generously coat a double layer of foil with cooking spray, place potatoes on foil, and add 1 Tbsp. water and ½ tsp. salt. Wrap foil around potatoes, forming a pouch. Keep potatoes flat to cook evenly. They do not need to be in a single layer. Place pouch on prepared baking sheet. Combine ketchup and brown sugar in a small mixing bowl.
Make the Meatloaf Mixture
Add crispy onions to a medium mixing bowl, crushing lightly into coarse crumbs. Mix in 2 Tbsp. milk (reserve remaining for mashed potatoes), white portions of green onions, garlic, ½ tsp. salt, and a pinch of pepper. Add ground turkey and mix well.
Bake the Meatloaves and Potatoes
Divide meatloaf mixture in half and place on prepared baking sheet. Form into two loaves, approximately 4½" long and 2½" wide. Divide half the ketchup-brown sugar glaze (reserve remaining for brushing on after cooking) between loaves and brush to coat. Bake potatoes and meatloaves, 15 minutes. Potatoes and meatloaves will finish cooking in a later step.
Roast the Broccoli
Add broccoli to baking sheet next to meatloaves. Carefully toss with 2 tsp. olive oil and a pinch of salt and spread into a single layer. Brush remaining ketchup-brown sugar glaze on meatloaves. Bake until potatoes are tender and meatloaves are browned and reach a minimum internal temperature of 165 degrees, 10-15 minutes.
Mash the Potatoes
Carefully open foil pouch and empty potatoes into a medium mixing bowl. Be careful of escaping steam. Mash with ¼ cup milk and butter, adding additional milk 1 Tbsp. at a time until desired consistency is reached. Stir in green portions of green onions and season to taste with salt.
Plate the Dish
If desired, slice meatloaf. Place meatloaf on a plate and add mashed potatoes and broccoli.
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