Signature with Meatloaf & Seared Chicken

Signature

with Meatloaf & Seared Chicken

Group Created with Sketch. 95 min
Wellness at Blue Apron
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Vegetarian
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 890 Cals/serving
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Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.
This week's meals are:
• Togarashi Chicken with Sambal-Peanut Sauce & Rice
• Oregano Chicken & Fregola Sarda with Spicy Cucumber-Honey Sauce
• Meatloaf & Calabrian Ketchup with Peppers, Arugula & Pasta
• Spicy BBQ Meatloaf with Roasted Brussels Sprouts & Delicata Squash

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ingredients
Signature with Meatloaf & Seared Chicken
Title
  • 2 Tbsps Sliced Roasted Almonds
  • 3 Tbsps Roasted Cashews
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Capers
  • 0.7 oz Grana Padano Cheese
  • 1 tsp Black & White Sesame Seeds
  • 1 Shallot
  • 1 Pasture-Raised Egg
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 cup Long Grain White Rice
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ cups Fregola Sarda Pasta
  • 1 tsp Preserved Lemon Purée
  • ⅓ cup Asian-Style Sautéed Aromatics
  • ¼ cup Panko Breadcrumbs
  • 18 oz Ground Beef
  • 1 Delicata Squash
  • ½ lb Brussels Sprouts
  • 1 Red Onion
  • 4 oz Arugula
  • 1 tsp Whole Dried Oregano
  • 2 Poblano Peppers
  • 2 tsps Gochujang
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Barbecue Sauce
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 Tbsp Ketchup
  • 1 Tbsp Hot Sauce
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Sambal Oelek
  • 2 tsps Honey
Cook & finish the rice
1 Cook & finish the rice

Preheat the oven to 450°F. Wash and dry the fresh produce. In a medium pot, combine the rice, a big pinch of salt, and 2 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Stir in the sautéed aromatics until combined. Transfer to a large bowl. Wipe out the pot; fill 3/4 of the way up with salted water. Cover and heat to boiling on high. 

Cook & slice the chicken
2 Cook & slice the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with enough of the togarashi to coat. Evenly coat the remaining seasoned chicken breasts with the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.  

*An instant-read thermometer should register 165°F.

Form, bake & slice the meatloaf
3 Form, bake & slice the meatloaf

Meanwhile, line two sheet pans with foil. In a large bowl, combine the beef, breadcrumbs, egg, and weeknight hero spice blend; season with salt and pepper. Gently mix to combine. Transfer to one sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, carefully slice into 8 equal-sized pieces. 

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact.  Peel and thinly slice the shallot. Cut off and discard the stems of the peppers. Halve the peppers lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

Roast the vegetables
5 Roast the vegetables

Transfer the halved brussels sprouts, squash pieces, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss  to coat. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pasta & wilt the arugula
6 Cook the pasta & wilt the arugula

Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water and cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the lemon purée and arugula; stir until combined and the arugula is slightly wilted.

Cook the peppers & finish the pasta
7 Cook the peppers & finish the pasta

Meanwhile, in the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked pasta and arugula. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Calabrian Ketchup
8 Make the Calabrian Ketchup

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.

Make the Spicy BBQ
9 Make the Spicy BBQ

Combine the barbecue sauce and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Make the Sambal-Peanut Sauce
10 Make the Sambal-Peanut Sauce

Combine the peanut butter spread, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Make the Spicy Cucumber-Honey Sauce
11 Make the Spicy Cucumber-Honey Sauce

Combine the tzatziki, honey (kneading the packet before opening), and hot sauce. Taste, then season with salt and pepper if desired.

Assemble & Store the Meatloaf & Calabrian Ketchup
12 Assemble & Store the Meatloaf & Calabrian Ketchup

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 2 slices meatloaf

Transfer the Calabrian ketchup to 2 small containers. 

Assemble & Store the Spicy BBQ Meatloaf
13 Assemble & Store the Spicy BBQ Meatloaf

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 roasted vegetables

• 2 slices meatloaf

Transfer the spicy BBQ to 2 small containers. 

Assemble & Store the Togarashi Chicken
14 Assemble & Store the Togarashi Chicken

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 roasted vegetables

• 1 sliced togarashi chicken breast

Transfer the sambal-peanut sauce to 2 small containers.

Assemble & Store the Oregano Chicken & Fregola Sarda
15 Assemble & Store the Oregano Chicken & Fregola Sarda

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced oregano chicken breast

Transfer the spicy cucumber-honey sauce to 2 small containers. 

Finish & Serve the Meatloaf & Calabrian Ketchup
16 Finish & Serve the Meatloaf & Calabrian Ketchup

Heat the finished meatloaf and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian ketchup, capers, and cheese (crumbling before adding).

Finish & Serve the Spicy BBQ Meatloaf
17 Finish & Serve the Spicy BBQ Meatloaf

Roughly chop the peanuts. Heat the finished meatloaf, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy BBQ, chopped peanuts, and sesame seeds.

Finish & Serve the Togarashi Chicken
18 Finish & Serve the Togarashi Chicken

Roughly chop the cashews. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through.Garnish each serving with the chopped cashews and the sambal-peanut sauce.

Finish & Serve the Oregano Chicken & Fregola Sarda
19 Finish & Serve the Oregano Chicken & Fregola Sarda

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy cucumber-honey sauce and almonds.

Tips from Home Chefs

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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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Cook & finish the rice
1 Cook & finish the rice

Preheat the oven to 450°F. Wash and dry the fresh produce. In a medium pot, combine the rice, a big pinch of salt, and 2 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Stir in the sautéed aromatics until combined. Transfer to a large bowl. Wipe out the pot; fill 3/4 of the way up with salted water. Cover and heat to boiling on high. 

2 Cook & slice the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with enough of the togarashi to coat. Evenly coat the remaining seasoned chicken breasts with the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.  

*An instant-read thermometer should register 165°F.

Cook & slice the chicken
Form, bake & slice the meatloaf
3 Form, bake & slice the meatloaf

Meanwhile, line two sheet pans with foil. In a large bowl, combine the beef, breadcrumbs, egg, and weeknight hero spice blend; season with salt and pepper. Gently mix to combine. Transfer to one sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, carefully slice into 8 equal-sized pieces. 

4 Prepare the remaining ingredients

Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact.  Peel and thinly slice the shallot. Cut off and discard the stems of the peppers. Halve the peppers lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

Prepare the remaining ingredients
Roast the vegetables
5 Roast the vegetables

Transfer the halved brussels sprouts, squash pieces, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss  to coat. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

6 Cook the pasta & wilt the arugula

Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water and cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the lemon purée and arugula; stir until combined and the arugula is slightly wilted.

Cook the pasta & wilt the arugula
Cook the peppers & finish the pasta
7 Cook the peppers & finish the pasta

Meanwhile, in the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked pasta and arugula. Stir to combine. Taste, then season with salt and pepper if desired.

8 Make the Calabrian Ketchup

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.

Make the Calabrian Ketchup
Make the Spicy BBQ
9 Make the Spicy BBQ

Combine the barbecue sauce and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

10 Make the Sambal-Peanut Sauce

Combine the peanut butter spread, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Make the Sambal-Peanut Sauce
Make the Spicy Cucumber-Honey Sauce
11 Make the Spicy Cucumber-Honey Sauce

Combine the tzatziki, honey (kneading the packet before opening), and hot sauce. Taste, then season with salt and pepper if desired.

12 Assemble & Store the Meatloaf & Calabrian Ketchup

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 2 slices meatloaf

Transfer the Calabrian ketchup to 2 small containers. 

Assemble & Store the Meatloaf & Calabrian Ketchup
Assemble & Store the Spicy BBQ Meatloaf
13 Assemble & Store the Spicy BBQ Meatloaf

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 roasted vegetables

• 2 slices meatloaf

Transfer the spicy BBQ to 2 small containers. 

14 Assemble & Store the Togarashi Chicken

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 roasted vegetables

• 1 sliced togarashi chicken breast

Transfer the sambal-peanut sauce to 2 small containers.

Assemble & Store the Togarashi Chicken
Assemble & Store the Oregano Chicken & Fregola Sarda
15 Assemble & Store the Oregano Chicken & Fregola Sarda

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced oregano chicken breast

Transfer the spicy cucumber-honey sauce to 2 small containers. 

16 Finish & Serve the Meatloaf & Calabrian Ketchup

Heat the finished meatloaf and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian ketchup, capers, and cheese (crumbling before adding).

Finish & Serve the Meatloaf & Calabrian Ketchup
Finish & Serve the Spicy BBQ Meatloaf
17 Finish & Serve the Spicy BBQ Meatloaf

Roughly chop the peanuts. Heat the finished meatloaf, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy BBQ, chopped peanuts, and sesame seeds.

18 Finish & Serve the Togarashi Chicken

Roughly chop the cashews. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through.Garnish each serving with the chopped cashews and the sambal-peanut sauce.

Finish & Serve the Togarashi Chicken
Finish & Serve the Oregano Chicken & Fregola Sarda
19 Finish & Serve the Oregano Chicken & Fregola Sarda

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy cucumber-honey sauce and almonds.