Tomato Parmesan Turkey Meatloaf with Goat Cheese Zucchini
easy prep & pan included
Prep & Cook Time:35-45 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 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
Still want the great flavors and delicious dinners you’ve come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It’s like you worked for hours over a hot stove (we’ll keep your secret.)
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
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine zucchini, tomatoes, half the garlic salt (reserve remaining for meatloaves), and 2 tsp. olive oil in provided tray. Push to one side.
Make the Meatloaves
Combine ground turkey, panko, half the mayonnaise (reserve remaining for topping), remaining garlic salt, and a pinch of pepper in a mixing bowl. Form mixture into two evenly-sized meatloaves.
Place meatloaves in empty side of tray.
Bake the Meal
Bake uncovered in hot oven, 10 minutes.
While meal bakes, combine remaining mayonnaise, half the Parmesan (reserve remaining for garnish), and tomato pesto in another mixing bowl.
Carefully remove from oven. Spread pesto-mayonnaise mixture evenly on meatloaves. Bake again uncovered until meatloaves reach a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove from oven. Garnish meatloaves with remaining Parmesan and vegetables with goat cheese (crumbling if needed). Bon appétit!
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