Chicken & Meatloaf Meal Prep Bundle

Chicken & Meatloaf

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
• Calabrian Honey Chicken with Salsa Verde Pasta & Veggies
• Southern-Spiced Chicken with Farro & Creamy Ranch
• Creamy Pesto Meatloaf with Green Beans & Orzo
• Baked Meatloaf & Farro with Romesco Mayo & Almonds
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  • Nutrition
    PER SERVING
  • Calories
    950 Cals (est.)
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fresh
ingredients
Chicken & Meatloaf Meal Prep Bundle
Title
  • ¼ cup Grated Parmesan Cheese
  • 1 bunch Parsley
  • 2 Tbsps Sliced Roasted Almonds
  • ⅓ cup Crispy Onions
  • 2 Tbsps Roasted Pistachios
  • 18 oz Ground Beef
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ½ lb Orzo Pasta
  • ¾ lb Green Beans
  • 2 Red, Yellow, Or Orange Bell Peppers
  • ⅓ cup Salsa Verde
  • ½ lb Sugar Snap Peas
  • 1 Red Onion
  • 3 oz Shishito Peppers
  • 4 cloves Garlic
  • ¼ cup Panko Breadcrumbs
  • 1 Pasture-Raised Egg
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Semi-Pearled Farro
  • 4 Scallions
  • 1 Tbsp Honey
  • 3 Tbsps Ranch Dressing
  • ¼ cup Sour Cream
  • ⅓ cup Basil Pesto
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mayonnaise
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Fromage Blanc
time-saving
tips & techniques
Cook and slice the chicken
1 Cook and slice the chicken

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the Italian seasoning to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Southern spice blend to coat. Transfer to one sheet pan. Bake 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

Cook the farro
2 Cook the farro

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl. Rinse out the pot, then refill 3/4 of the way up with salted water; cover and heat to boiling on high.

Form, bake & slice the meatloaf
3 Form, bake & slice the meatloaf

In a large bowl, combine the beef, breadcrumbs, egg, and weeknight hero spice blend; season with salt and pepper. Gently mix to combine. Transfer to the remaining sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice into 8 equal-sized pieces.

*An instant-read thermometer should register 160°F.

Cook the pasta
4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the remaining ingredients
5 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions. Cut off and discard any stems ends from the green beans; cut into 1-inch pieces. Peel and roughly chop 4 cloves of garlic. Halve, peel, and medium dice the onion. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off and discard the stems of the shishito peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

Cook the vegetables & finish the pasta
6 Cook the vegetables & finish the pasta

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sliced scallions, green bean pieces, and half the chopped garlic. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the pot of cooked pasta. Add the salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the remaining vegetables & finish the farro
7 Cook the remaining vegetables & finish the farro

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion and remaining chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared peas and shishito pepper pieces; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.

Make the Calabrian Honey
8 Make the Calabrian Honey

Combine the honey (kneading the packet before opening), 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Make the Creamy Ranch
9 Make the Creamy Ranch

Combine the ranch dressing, sour cream, and 2 teaspoons of water. Season with salt and pepper.

Make the Creamy Pesto
10 Make the Creamy Pesto

Combine the pesto, fromage blanc, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Romesco Mayo
11 Make the Romesco Mayo

Combine the romesco sauce, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Assemble & Store the Calabrian Honey Chicken
12 Assemble & Store the Calabrian Honey Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the Calabrian honey to 2 small containers.

Assemble & Store the Southern-Spiced Chicken
13 Assemble & Store the Southern-Spiced Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced Southern-spiced chicken breast

Transfer the creamy ranch to 2 small containers. 

Assemble & Store the Creamy Pesto Meatloaf
14 Assemble & Store the Creamy Pesto Meatloaf

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 2 slices meatloaf

Transfer the creamy pesto to 2 small containers. 

Assemble & Store the Baked Meatloaf & Farro
15 Assemble & Store the Baked Meatloaf & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 2 slices meatloaf

Transfer the romesco mayo to 2 small containers. 

Finish & Serve the Calabrian Honey Chicken
16 Finish & Serve the Calabrian Honey Chicken

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian honey and chopped pistachios.

Finish & Serve the Southern-Spiced Chicken
17 Finish & Serve the Southern-Spiced Chicken

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy ranch and crispy onions.

Finish & Serve the Creamy Pesto Meatloaf
18 Finish & Serve the Creamy Pesto Meatloaf

Heat the finished meatloaf and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and cheese.

Finish & Serve the Baked Meatloaf & Farro
19 Finish & Serve the Baked Meatloaf & Farro

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished meatloaf and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo, chopped parsley, and almonds.

Tips from Home Chefs

Cook and slice the chicken
1 Cook and slice the chicken

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the Italian seasoning to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Southern spice blend to coat. Transfer to one sheet pan. Bake 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

2 Cook the farro

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl. Rinse out the pot, then refill 3/4 of the way up with salted water; cover and heat to boiling on high.

Cook the farro
Form, bake & slice the meatloaf
3 Form, bake & slice the meatloaf

In a large bowl, combine the beef, breadcrumbs, egg, and weeknight hero spice blend; season with salt and pepper. Gently mix to combine. Transfer to the remaining sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice into 8 equal-sized pieces.

*An instant-read thermometer should register 160°F.

4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta
Prepare the remaining ingredients
5 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions. Cut off and discard any stems ends from the green beans; cut into 1-inch pieces. Peel and roughly chop 4 cloves of garlic. Halve, peel, and medium dice the onion. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off and discard the stems of the shishito peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

6 Cook the vegetables & finish the pasta

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sliced scallions, green bean pieces, and half the chopped garlic. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the pot of cooked pasta. Add the salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the vegetables & finish the pasta
Cook the remaining vegetables & finish the farro
7 Cook the remaining vegetables & finish the farro

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion and remaining chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared peas and shishito pepper pieces; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.

8 Make the Calabrian Honey

Combine the honey (kneading the packet before opening), 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Make the Calabrian Honey
Make the Creamy Ranch
9 Make the Creamy Ranch

Combine the ranch dressing, sour cream, and 2 teaspoons of water. Season with salt and pepper.

10 Make the Creamy Pesto

Combine the pesto, fromage blanc, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Creamy Pesto
Make the Romesco Mayo
11 Make the Romesco Mayo

Combine the romesco sauce, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

12 Assemble & Store the Calabrian Honey Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the Calabrian honey to 2 small containers.

Assemble & Store the Calabrian Honey Chicken
Assemble & Store the Southern-Spiced Chicken
13 Assemble & Store the Southern-Spiced Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced Southern-spiced chicken breast

Transfer the creamy ranch to 2 small containers. 

14 Assemble & Store the Creamy Pesto Meatloaf

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 2 slices meatloaf

Transfer the creamy pesto to 2 small containers. 

Assemble & Store the Creamy Pesto Meatloaf
Assemble & Store the Baked Meatloaf & Farro
15 Assemble & Store the Baked Meatloaf & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 2 slices meatloaf

Transfer the romesco mayo to 2 small containers. 

16 Finish & Serve the Calabrian Honey Chicken

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian honey and chopped pistachios.

Finish & Serve the Calabrian Honey Chicken
Finish & Serve the Southern-Spiced Chicken
17 Finish & Serve the Southern-Spiced Chicken

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy ranch and crispy onions.

18 Finish & Serve the Creamy Pesto Meatloaf

Heat the finished meatloaf and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and cheese.

Finish & Serve the Creamy Pesto Meatloaf
Finish & Serve the Baked Meatloaf & Farro
19 Finish & Serve the Baked Meatloaf & Farro

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished meatloaf and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo, chopped parsley, and almonds.

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