Spicy Italian Beef Meatloaf with Garlic-Parmesan Broccoli
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Break broccoli into bite-size pieces with your hands, if desired. Add broccoli, red bell pepper, and ¼ tsp. salt to provided tray. Spread into a single layer. Cover tray with foil.
Bake covered in hot oven, 10 minutes.
While vegetables bake, make meatloaves.
Make the Meatloaf
Combine ground beef, garlic salt, ricotta, and panko in a mixing bowl. Form into two equally-sized loaves.
Carefully remove tray from oven. Push vegetables to one side. Tray will be hot! Use a utensil.
Place loaves in empty half of tray.
Bake the Dish
Bake uncovered in hot oven, 15 minutes.
Carefully remove tray from oven. Top loaves evenly with marinara.
Bake again uncovered until loaves reach a minimum internal temperature of 160 degrees, 5-10 minutes.
Carefully remove tray from oven. Top vegetables with cheese and loaves with red pepper flakes (to taste). Bon appétit!
POST BETA CHANGES: swapped to shredded parm, reshoot
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