Family Meal Prep Bundle

with Beef & Pork

65 MIN

8 Servings

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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

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Mediterranean Diet

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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

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30g Of Protein

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Keto Friendly

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45g Of Protein

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Nutritionist's Pick

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Reduced Sodium

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From the Test Kitchen

Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all.

This week's meals are:
Bucatini & Beef Meatballs with Tomato Sauce & Parmesan
Pork Meatloaf Sandwiches & Pesto Mayo with Roasted Broccoli
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Nutrition

PER SERVING
Calories

960 Cals (est.)

View Full Nutrition

fresh

ingredients

¼ cup Tomato Paste
¾ lb Bucatini Pasta
1 14-Oz Can Whole Peeled Tomatoes
¼ cup Grated Parmesan Cheese
5 oz Baby Spinach
18 oz Ground Beef
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
4 Tbsps Crème Fraîche
1 lb Broccoli
2 Tbsps Mascarpone Cheese
2 Tbsps Sliced Roasted Almonds
1 oz Sweety Drop Peppers
1½ tsps Calabrian Chile Paste
½ lb Fresh Mozzarella Cheese
⅓ cup Basil Pesto
18 oz Ground Pork
4 Small Baguettes
3 Tbsps Ketchup
0.7 oz Grana Padano Cheese
1 tsp Whole Dried Oregano
1 Tbsp Capers
2 Pasture-Raised Eggs
1¼ cups Panko Breadcrumbs
2 Bell Peppers
4 cloves Garlic
1 Tbsp Red Wine Vinegar
1 oz Sliced Roasted Red Peppers
2 Red Onions

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Cut off the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 4 cloves of garlic. Place the tomatoes in a bowl; gently crush with your hands. Roughly chop the roasted red peppers. In a bowl, combine the ketchup and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the pesto and mayonnaise; taste, then season with salt and pepper if desired.

2 Form & bake the meatloaf

Line a sheet pan with foil. In a large bowl, combine the pork, 1 egg, and half the breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to the foil. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Top with the Calabrian ketchup. Bake 19 to 21 minutes, or until browned and cooked through.* Reserving the sheet pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 160°F.

3 Form & bake the meatballs

Meanwhile, line a separate sheet pan with foil. In a bowl, combine the beef, remaining egg, and remaining breadcrumbs; season with salt, pepper, and the Italian seasoning. Gently mix until just combined. Using your hands, shape the mixture into 12 tightly packed meatballs. Transfer to the sheet pan; arrange in an even layer. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 160°F.

4 Roast the broccoli

Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut the broccoli into small florets. Line the reserved sheet pan with foil. Transfer the broccoli florets to the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

5 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the vinegar, oregano, capers, and chopped roasted red peppers. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Transfer half the cooked vegetables to a bowl. Taste, then season with salt and pepper if desired.

6 Make the sauce

To the pan of remaining cooked vegetables, add a drizzle of olive oil; heat on medium-high until hot. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and slightly reduced in volume. Add the crème fraîche. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

7 Toast the baguettes & assemble the meatloaf sandwiches

Slice the baked meatloaf crosswise into 8 equal-sized pieces. Halve the baguettes.

STOP & STORE: If you're planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Transfer the halved baguettes to a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, creamy pesto, reserved cooked vegetables, sliced meatloaf, and mozzarella (tearing into bite-size pieces before adding). Serve the sandwiches with the roasted broccoli. Garnish the broccoli with the sweety drop peppers, almonds, and Grana Padano (crumbling before adding). Enjoy!

8 Finish the pasta & meatballs

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. Add the sauce, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.

FINISH & SERVE: Serve the finished pasta topped with the baked meatballs and parmesan. Enjoy!

9 Reheat the meatloaf sandwiches

If you saved the sandwiches for later, preheat the oven to 450°F. Heat the finished meatloaf and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

10 Reheat the pasta & meatballs

If you saved the pasta and meatballs for later, heat the finished pasta and meatballs in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.