Family Meal Prep Bundle with Beef & Turkey

Family Meal Prep Bundle

with Beef & Turkey

65 MIN
8 Servings
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

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:
Sweet Chili Meatloaf with Rice & Vegetables
BBQ Turkey Meatloaf Sandwiches with Salsa Verde Veggies & Potatoes

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  • Nutrition
    PER SERVING
  • Calories
    940 Cals (est.)
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ingredients
Family Meal Prep Bundle with Beef & Turkey
Title
  • 18 oz Ground Beef
  • 3 Tbsps Soy Glaze
  • ¼ cup Sweet Chili Sauce
  • 3 Tbsps Ketchup
  • 1 cup Long Grain White Rice
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Sweet White Miso Paste
  • 3 Tbsps Sesame Ginger Dressing
  • ⅓ cup Crispy Onions
  • 18 oz Ground Turkey
  • ½ cup Barbecue Sauce
  • 1 Tbsp Dijon Mustard
  • 1½ Tbsps Maple Syrup
  • 3 oz Pickle Chips
  • 4 Small Baguettes
  • 4 oz White Cheddar Cheese
  • ⅓ cup Salsa Verde
  • 2 Tbsps Mayonnaise
  • 1¼ lbs Potatoes
  • 2 Red Onions
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ lb Grape Tomatoes
  • 1¼ cups Panko Breadcrumbs
  • 1 cup Part-Skim Ricotta Cheese
  • 2 Bell Peppers
  • 2 Tbsps Vegetarian Worcestershire Sauce
Prepare the ingredients
1 Prepare the ingredients

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

Cook the rice
2 Cook the rice

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

Roast the potatoes
3 Roast the potatoes

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. 

Form the beef meatloaf
4 Form the beef meatloaf

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.

Form the turkey meatloaf & roast the meatloafs
5 Form the turkey meatloaf & roast the meatloafs

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.

Cook the vegetables
6 Cook the vegetables

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.

Finish the vegetables
7 Finish the vegetables

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.

Finish & serve the beef meatloaf
8 Finish & serve the beef meatloaf

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!

Finish & serve the turkey meatloaf sandwiches
9 Finish & serve the turkey meatloaf sandwiches

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!

Reheat the beef meatloaf, rice & vegetables
10 Reheat the beef meatloaf, rice & vegetables

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!

Reheat the turkey meatloaf sandwiches
11 Reheat the turkey meatloaf sandwiches

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!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients
1 Prepare the ingredients

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

2 Cook the rice

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

Cook the rice
Roast the potatoes
3 Roast the potatoes

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. 

4 Form the beef meatloaf

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.

Form the beef meatloaf
Form the turkey meatloaf & roast the meatloafs
5 Form the turkey meatloaf & roast the meatloafs

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.

6 Cook the vegetables

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.

Cook the vegetables
Finish the vegetables
7 Finish the vegetables

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.

8 Finish & serve the beef meatloaf

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!

Finish & serve the beef meatloaf
Finish & serve the turkey meatloaf sandwiches
9 Finish & serve the turkey meatloaf sandwiches

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!

10 Reheat the beef meatloaf, rice & vegetables

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!

Reheat the beef meatloaf, rice & vegetables
Reheat the turkey meatloaf sandwiches
11 Reheat the turkey meatloaf sandwiches

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!

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