Skip to main content

Try it out : Hellofresh 10

Reviewing:

BBQ pork & apple meatloaf with garlic mashed potatoes & roasted green beans

Here's what you get:

Classic BBQ sauce 
Fry seasoning 
Apple 
Yukon Gold potato 
Ground pork 
Ancho chili powder 
Green beans 
Sour cream 
Garlic 

Not pictured:
Panko bread crumbs (not used)
Parsley
Parmesan 

The potatoes:

This was easy, just boil and complete as the recipe directs. I added some chopped curled parsley to mine.

The protein:

5 oz of the ground pork and half of the apple was used. There's a tip on the back of the card about using cheesecloth to get the extra moisture out of the Apple. I used a small sugar duster and pressed with a spoon, pictured below.


Other than this change the meatloaf prep went smoothly. To eliminate gluten product I omitted the Panko crumbs and substituted 1 tbsp parmesan. Total cook time was 25 mins. The entire meal was complete by this time as well. 

The Greenbeans:

These were also an easy prep just wash, oil, salt and pepper and put them on the baking sheet after the meatloaf is at the 10 min mark of cooking.

The sauce:

Just add some ancho to the bbq sauce.  I only used a little over a tablespoon of the sauce. The sauce goes on 3 mins before the meatloaf is done.

The plate!:


Out of all the Hellofresh meals I've tried so far this took the most prep. The majority of that time being focused on the meatloaf. 

If I try this again I won't squeeze as much of the Apple juice out of the grated apple. I think that would add more Apple flavor to the meatloaf which I would have liked more of. Prepping the meatloaf the night before would get this to the dinner table faster.

- Kris
Labels:

Comments

Post a Comment

Popular posts from this blog

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more

Dinner winner, Cilantro chicken rice bowl with black beans and tomato

I was inspired by a budget bytes post (link below) and decided to make this dish with some of the things I have around the kitchen. One serving was prepared. Here's what I have: 1/4 tsp Onion  1/4 tsp Paprika  1/4 tsp Garlic  1/4 tsp Celery salt  1/4 tsp Pepper  1/4 tsp Cumin  1/4 tsp Butter  4.5 oz Chicken sliced thin 1/4 cup Jasmine rice - 1/2 cup water 1 tbsp White onion   1 tbsp Green onions  1/4 cup Cherry tomatoes 1/4 cup Cilantro  1/4 cup Black beans  4 tbsp Lime juice  (not pictured) 1.5 oz sourcream 1 oz chicken stock  The rice was prepared first since it takes the longest. To finish I added 1 tbsp lime juice and some cilantro and set it to the side.  To top the dish 1.5 oz of sourcream, 1tbsp lime juice and some cilantro were combined. Next I began warming the beans on low in a small pot and got the cast iron pan going for the chicken. The white onion and butter were added to the pan first, ...
Post a Comment
Read more

Cheese tortilla party

Making:  Cheese tortilla! 6 servings prepared. Here's what I have: 284 Grams of king Arthur masa harina 60 Grams cheese powder  30 Grams butter powder  419 grams hot water  Preparation: The dry ingredients were combined in the mixing bowl. With the stand mixer set to stir I slowly added the hot water until the dough ball formed. Once everything was well Incorporated the adult wall was divided into six portions. A damp paper towel was placed over the dough so it didn't try out as the tortillas were cooked.  Using a parchment lined tortilla press each dough ball was pressed just before cooking on the Comal. Each side was allowed to cook for 30-45 seconds before flipping. This allowed each side to dry out just enough. The second cook was done until the tortilla puffed up and Browning was beginning to form.  The plate! - Kris 
Post a Comment
Read more