Family Meal Prep Bundle

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the peppers. Halve lengthwise; remove the  ribs and seeds, then  medium dice. Halve, peel, and medium dice the onions. Halve the tomatoes. Grate the cheddar on the large side of a box grater. In a bowl, combine the sweet chili sauce and ketchup. In a separate bowl, combine the barbecue sauce, maple syrup, and mustard. In a separate bowl, combine the soy glaze, miso paste, and sesame ginger dressing. In a separate bowl, combine the salsa verde and mayonnaise. 

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sautéed aromatics. 

Meanwhile, line two sheet pans with foil. Transfer the diced potatoes to one sheet pan. Drizzle with olive oil and season with salt and pepper. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. 

Meanwhile, transfer half the sweet chili ketchup to a separate bowl and set aside for serving. Evenly coat the foil of the remaining sheet pan with a drizzle of olive oil. In a large bowl, combine the beef, half the weeknight hero spice blend, half the ricotta, half the worcestershire sauce, and half the breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to one side of the remaining sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Evenly top the meatloaf with the remaining sweet chili ketchup.

Transfer half the BBQ sauce to a separate bowl and set aside for serving. In a separate, large bowl, combine the turkey, remaining weeknight hero spice blend, remaining ricotta, remaining worcestershire sauce, and remaining breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to the other side of the sheet pan of beef meatloaf. Shape into a tightly packed loaf, about 7 inches by 3 inches. Evenly top the turkey meatloaf with the remaining BBQ sauce. Roast the meatloaves 20 to 22 minutes, or until browned and cooked through.* Remove from the oven. Let rest at least 2 minutes.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef and 165°F for turkey.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced peppers and diced onions. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat.

Transfer half the cooked vegetables to the pot of cooked rice. Transfer the remaining cooked vegetables to the bowl of roasted potatoes. To the pot of cooked rice and vegetables, add the soy-miso sauce; stir to combine. Taste, then season with salt and pepper if desired. To the bowl of cooked potatoes and vegetables, add the creamy salsa verde; stir to combine. Taste, then season with salt and pepper if desired.

Transfer the rested beef meatloaf to a cutting board. Carefully slice crosswise.

STOP & STORE: If you’re saving the meatloaf for later, transfer the sliced beef meatloaf, finished rice and vegetables, and reserved sweet chili ketchup to separate containers. Refrigerate until ready to serve.

FINISH & SERVE: Serve the sliced beef meatloaf with the finished rice and vegetables. Top the meatloaf with the reserved sweet chili ketchup. Garnish with sesame seeds and crispy onions. Enjoy!

Transfer the rested turkey meatloaf to a cutting board. Carefully slice crosswise. Halve the baguettes.

STOP & STORE: If you’re saving the meatloaf for later, transfer the sliced turkey meatloaf, halved baguettes, grated cheese, reserved BBQ sauce, and finished salsa verde vegetables to separate containers. Refrigerate until ready to serve.

FINISH & SERVE: Line a sheet pan with foil. Place the halved baguettes, cut side up on the sheet pan. Evenly top with the grated cheese. Toast 7 to 9 minutes, or until the cheese is melted and the baguettes are lightly browned. Assemble the sandwiches using the cheesy baguettes, sliced turkey meatloaf, reserved BBQ sauce, and pickle chips. Serve the sandwiches with the finished salsa verde vegetables. Enjoy!

If you saved the beef meatloaf for later, reheat the finished beef meatloaf, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish with the sesame seeds and crispy onions. Enjoy!

If you saved the turkey meatloaf for later, preheat the oven to 450°F and toast the baguettes as directed. Heat the finished turkey meatloaf and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble and serve as directed. Enjoy!