Family Meal Kit
One-Pan BBQ Turkey Meatloaf
with ranch potato wedges
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Rachel Post
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Ground Turkey
- 12 oz. Brussels Sprouts
- 6 oz. BBQ Sauce
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3 fl. oz. Buttermilk Ranch Dressing
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1 cups Panko Breadcrumbs
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1 oz. Crispy Fried Onions
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¾ oz. Roasted Garlic & Herb Butter
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4 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Onion Salt
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.
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Nutrition (per serving) pq1Kpv35
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Calories710
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Carbohydrates79g
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Net Carbs73g
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Fat30g
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Protein36g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 2 Mixing Bowls
Before You Cook
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
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1 Prepare Ingredients and Start Vegetables
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Cut potatoes into 1/4" wedges and pat dry.Place potatoes on one prepared baking sheet and toss with 2 tsp. olive oil, buttermilk-dill seasoning, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into an even layer.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
2 Roast the Meatloaves
In a mixing bowl, combine ground turkey, panko, and onion salt. Form mixture into four equally-sized, oval-shaped loaves. Place loaves on second prepared baking sheet and top with half the BBQ sauce (reserve remaining for meatloaf topping).
Roast in hot oven until meatloaves reach a minimum internal temperature of 165 degrees, 20-25 minutes.While meatloaves roast, continue recipe. -
3 Add the Brussels Sprouts
Carefully remove potatoes from oven. Flip potatoes and push to one side of baking sheet.
In another mixing bowl, combine Brussels sprouts, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Transfer Brussels sprouts to now-empty side of baking sheet. Spread into an even layer. Sheet will be hot! Use a utensil. -
4 Finish the Vegetables
Roast in hot oven until Brussels sprouts are tender and potatoes are golden-brown, 12-15 minutes.
Carefully remove from oven. Stir butter into vegetables. -
5 Finish the Dish
Plate dish as pictured on front of card, topping meatloaf with remaining BBQ sauce (using a clean utensil) and crispy onions. Drizzle dressing over potato wedges. Bon appétit!
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