Family Meal Prep Bundle

with Beef & Turkey

65 MIN

8 Servings

Wellness at Blue Apron

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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.

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Mediterranean Diet

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600 Calories or Less

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Wellness Grain

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Wheat Free

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Vegan

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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:
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.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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.

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!

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!

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!