Souvlaki-Style Meatloaf

with feta carrots and lemon garlic couscous

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Over 30g protein

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In Your Box (serves 2)

  • 10 oz. Ground Beef
  • Info
    10 oz. Fully Cooked Couscous
  • 5 oz. Diced Carrots
  • Info
    3 oz. Sour Cream
  • Info
    ⅘ oz. Lemon Garlic Butter
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ½ oz. Crumbled Feta Cheese
  • 2 tsp. Chicken Broth Concentrate
  • 0.14 oz. Lemon Juice
  • 2 tsp. Chimichurri Seasoning
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls

Cooking Guidelines

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
  1. 1

    Start the Carrots

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

    Combine 2 tsp. olive oil, carrots, 1/4 tsp. salt, and a pinch of pepper in provided tray. Spread into an even layer.

    Bake uncovered in hot oven, 15 minutes.

    While carrots bake, continue recipe.

  2. 2

    Add the Meatloaves and Couscous

    In a mixing bowl, combine ground beef, half the chimichurri seasoning (reserve remaining for crema), 1/3 the sour cream (reserve remaining for crema), panko, 1/4 tsp. salt, and a pinch of pepper. Form mixture into two equally-sized, oval-shaped loaves, about 3" in length and 2" by height.

    After 15 minutes, carefully remove tray from oven. Add couscous to carrots and stir to combine. Push couscous-carrot mixture to one side of tray.

    Place meatloaves in now-empty side of tray. Cover couscous half of tray with foil.

  3. 3

    Bake Meal and Make Crema

    Bake half-covered (meatloaves uncovered, couscous covered) in hot oven until carrots are tender and meatloaves reach a minimum internal temperature of 160 degrees, 20-25 minutes.

    While meal bakes, combine remaining sour cream, remaining chimichurri seasoning, lemon juice, and a pinch of salt and pepper in another mixing bowl. Set aside.

    Carefully remove tray from oven. Transfer meatloaves to a plate.

    Stir chicken base and butter into couscous until melted and combined.

    To serve, top couscous with cheese and garnish meatloaves with crema. Bon appétit!

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