Family Meal Prep Bundle with Beef & Turkey

Family Meal Prep Bundle

with Beef & Turkey

65 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.
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.
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.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
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
    800 Cals (est.)
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ingredients
Family Meal Prep Bundle with Beef & Turkey
Title
  • 18 oz Ground Beef
  • 3 Tbsps Soy Glaze
  • 3 Tbsps Ketchup
  • ¼ cup Sweet Chili Sauce
  • 1 cup Long Grain White Rice
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 3 Tbsps Sesame Ginger Dressing
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Sweet White Miso Paste
  • ⅓ cup Crispy Onions
  • 4 Tbsps Crème Fraîche
  • 18 oz Ground Turkey
  • ½ cup Barbecue Sauce
  • 4 Small Baguettes
  • 4 oz White Cheddar Cheese
  • 3 oz Pickle Chips
  • 1 Tbsp Dijon Mustard
  • 1½ Tbsps Maple Syrup
  • ⅓ cup Salsa Verde
  • 1¼ lbs Potatoes
  • 1 cup Part-Skim Ricotta Cheese
  • 1¼ cups Panko Breadcrumbs
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Bell Peppers
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Yellow Onions
  • ½ lb Multicolored Grape Tomatoes
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 cheese 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 crème fraîche.

2 Cook the rice

Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. 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. Toss to coat; arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Taste, then season with salt and pepper if desired.

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 oiled sheet pan. Shape into a tightly packed loaf, about 10 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 10 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 rice & vegetables
7 Finish the rice & vegetables

Transfer half the cooked vegetables to the pot of cooked rice; add the soy-miso dressing and stir to combine. Taste, then season with salt and pepper if desired. Transfer the remaining cooked vegetables to the bowl of roasted potatoes; add the creamy salsa verde and 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 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: Serve the sliced beef meatloaf with the finished rice. Top the meatloaf with the reserved sweet chili ketchup. Garnish with the 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 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: 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 vegetables. Enjoy! 

10 Reheat the beef meatloaf & rice

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

Reheat the beef meatloaf & rice
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. Heat the finished turkey meatloaf and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

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