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
Oh man, it's only March! That means we're (looks at fingers) eight months from Thanksgiving. But we want turkey (makes face, continues in a whiny voice) noooowwwww. Can there be no resolution to this craving? (Shakes head sadly.) Yes… (looks at recipe) ground turkey mixed with ricotta and meatloaf seasoning made into a perfect mini loaf. (Eyes light up.) And it's served with mashed cauliflower and a gravy! That's so like Thanksgiving… in form, not flavor. Close enough! (Clicks order.)
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
Prepare the Ingredients
Trim and thinly slice green onions.
Cut cauliflower florets into bite-sized pieces, if necessary.
Trim zucchini ends, quarter lengthwise, and cut into ½" slices.
Make a slurry by combining ½ cup water, demi-glace, and cornstarch in a mixing bowl.
Bake the Meatloaves
Thoroughly combine ground turkey, ricotta, half the green onions (reserve remaining for garnish), meatloaf seasoning, ¼ tsp. salt, and a pinch of pepper in another mixing bowl.
Place mixture on prepared baking sheet and form into two equally-sized, football-shaped loaves. Bake in hot oven until loaves reach a minimum internal temperature of 165 degrees, 26-29 minutes.
While loaves bake, make cauliflower mash.
Make the Cauliflower Mash
Bring a medium pot with 1½ cup water, 1 tsp. olive oil, cauliflower florets, and ¼ tsp. salt to a boil over medium-high heat.
Stir occasionally until water is evaporated and cauliflower begins to sizzle on bottom of pot, 14-16 minutes.
Remove from burner. Add sour cream and half the Parmesan. Mash until creamy (some lumps will remain). Sprinkle with remaining Parmesan.
Cook the Zucchini
After cauliflower has cooked 5 minutes, place a medium non-stick pan over medium-high heat and add 1½ tsp. olive oil. Add zucchini and a pinch of salt and pepper to hot pan and stir occasionally until crisp-tender, 5-7 minutes.
Remove from burner and remove zucchini to a plate. Tent with foil to keep warm.
Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook zucchini to medium-high heat.
Stir slurry to reincorporate cornstarch.
Add slurry and any accumulated juices from baking sheet to pan and bring to a boil. Once boiling, remove from burner.
Plate dish as pictured on front of card, topping loaves with sauce and garnishing with remaining green onions. Bon appétit!
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