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
We all love some sauce for our loaf, but sweet BBQ is not the only sauce that coats the loaves with such deliciousness. Mushroom cream sauce brings out richness and umami delight, and the hints of wine and onion adding notions of sharpness. All the complexity of the flavor, but yet very easy to make. In other words, a classic Home Chef meal.
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
Heat-Safe Mixing Bowl
Large Non-Stick Pan
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
Customize It Instructions
If using ground beef, follow same instructions as ground turkey in Step 1, baking until beef reaches minimum internal temperature, 23-25 minutes.
If using Impossible burger, follow same instructions as ground turkey in Step 1, baking until burger is heated through, 20-25 minutes.
Form and Bake the Meatloaves
Combine ground turkey, seasoning blend, panko, and a pinch of salt in a mixing bowl. Form into two equally-sized, football-shaped loaves.
Transfer loaves to prepared baking sheet. Bake in hot oven until browned and loaves reach a minimum internal temperature of 160 degrees, 30-35 minutes.
While loaves bake, prepare ingredients.
Soak Mushrooms and Prepare Ingredients
Place mushrooms in a heat-safe mixing bowl. Add ¾ cup boiling water from medium pot to bowl, covering mushrooms. Set aside, at least 10 minutes.
While mushrooms soak, trim zucchini ends, halve lengthwise, and cut into ¼" half-moons.
Halve onion. (You will use only one half. Other half is yours to do with as you please!) Slice one quarter into thin strips and mince other quarter.
Cook the Vegetables
Place a large non-stick pan over medium-high heat with 2 tsp. olive oil.
Add zucchini, thyme, thinly sliced onion, and ¼ tsp. salt to hot pan. Stir occasionally until zucchini is lightly browned and tender, 4-5 minutes.
Remove from burner.
While vegetables cook, make sauce.
Make the Sauce
After 10 minutes, remove mushrooms from water. Finely chop mushrooms. Discard water.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mushrooms, minced onion, wine, and a pinch of salt to hot pan. Stir occasionally until wine is evaporated, 60-90 seconds.
Stir in cream sauce base and bring to a simmer.
Once simmering, remove from burner.
Finish the Dish
Slice meatloaves, if desired.
Plate dish as pictured on front of card, topping meatloaves with sauce and vegetables with cheese. Bon appétit!
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