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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim and thinly slice green onions.
Cut broccoli into bite-sized pieces, if necessary.
Stem, seed, remove ribs, and cut red bell pepper into ¾" dice.
Mix the Meatloaves
Combine ground beef, panko, half the green onions (reserve remaining for garnish), half the ginger, half the garlic (reserve remaining of both for vegetables), 1 Tbsp. teriyaki glaze (reserve remaining to top meatloaves), and a pinch of salt and pepper in a mixing bowl.
Form and Bake Meatloaves
Form meatloaf mixture into two meatloaves, 4" by 3".
Place loaves on prepared baking sheet and top with half the remaining teriyaki glaze (reserve remaining for cooked loaves).
Bake in hot oven, 15 minutes.
Carefully, remove from oven and brush with remaining teriyaki glaze. Bake again until loaves reach a minimum internal temperature of 160 degrees, 10-12 minutes.
While meatloaves finish baking, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add red bell pepper, broccoli, and a pinch of salt. Stir occasionally until crisp-tender, 5-7 minutes.
Add remaining garlic and remaining ginger and stir occasionally until aromatic, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate the dish as pictured on front of card, garnishing with remaining green onions and sesame seeds. Bon appétit!
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