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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein18% · 38g
Carbs34% · 71g
Fat48% · 44g
9g
Fiber
950mg
Sodium
4.6g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
45th pctl
More protein than 45% of 1,474 meals
Protein density
4.6g /100cal
Leaner than 45% of meals
vs Beef average
10% lighter
This830
Avg925
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Easy Prep✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
BBQ Sauce
Potatoes
Broccoli
Ground Beef
Garlic
Chili Powder
Sweet and Smoky BBQ Seasoning
Panko Breadcrumbs
Scallions
Salt
Cooking Oil
Black Pepper
How to make it
1
Adjust racks to middle and top positions and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Trim and mince scallions, separating whites from greens. Peel and mince garlic. Cut broccoli into bite-size pieces if necessary.
2
In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings) and a couple big pinches of salt and pepper until thoroughly coated.Add potatoes to one side of prepared sheet in a single overlapping layer (for 4, spread out across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. Roast on middle rack for 10 minutes (you’ll add more to the sheet then).
3
Meanwhile, in a small bowl, combine BBQ sauce with ½ tsp chili powder (1 tsp for 4 servings). Taste and season with salt.In a second large bowl, soak panko with 2 tsp water (4 tsp for 4) until water has absorbed. Add beef*, scallion whites, garlic, BBQ Seasoning, ¼ tsp chili powder (½ tsp for 4), ¾ tsp salt (1½ tsp for 4), and a pinch of pepper. (Be sure to measure the chili powder; we sent more.)Form into two 1-inch-tall loaves (four loaves for 4). TIP: Wet hands or coat with oil first to prevent sticking.
4
Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper.Place meatloaves next to broccoli. Brush tops of meatloaves with 1 TBSP BBQ glaze each (save the rest for later). (For 4 servings, leave potatoes roasting; add meatloaves and broccoli to a separate lightly oiled baking sheet. Roast on top rack.) Roast on top rack until meatloaves are cooked through and broccoli is tender and browned, 15 minutes (you’ll finish glazing the meatloaves then).
5
Meanwhile, in a second small bowl, combine sour cream with scallion greens to taste (we used half); season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
6
Once meatloaves and broccoli have roasted 15 minutes, remove sheet from oven. Transfer broccoli to a plate. Brush tops of meatloaves with remaining BBQ glaze. Return sheet to oven until meatloaves are cooked through and glaze is tacky, 2-3 minutes more.
7
Divide meatloaves, potatoes, and broccoli between plates. Drizzle potatoes with scallion crema and serve.
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Adjust racks to middle and top positions and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Trim and mince scallions, separating whites from greens. Peel and mince garlic. Cut broccoli into bite-size pieces if necessary.
2
Step 2
In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings) and a couple big pinches of salt and pepper until thoroughly coated.Add potatoes to one side of prepared sheet in a single overlapping layer (for 4, spread out across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. Roast on middle rack for 10 minutes (you’ll add more to the sheet then).
3
Step 3
Meanwhile, in a small bowl, combine BBQ sauce with ½ tsp chili powder (1 tsp for 4 servings). Taste and season with salt.In a second large bowl, soak panko with 2 tsp water (4 tsp for 4) until water has absorbed. Add beef*, scallion whites, garlic, BBQ Seasoning, ¼ tsp chili powder (½ tsp for 4), ¾ tsp salt (1½ tsp for 4), and a pinch of pepper. (Be sure to measure the chili powder; we sent more.)Form into two 1-inch-tall loaves (four loaves for 4). TIP: Wet hands or coat with oil first to prevent sticking.
4
Step 4
Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper.Place meatloaves next to broccoli. Brush tops of meatloaves with 1 TBSP BBQ glaze each (save the rest for later). (For 4 servings, leave potatoes roasting; add meatloaves and broccoli to a separate lightly oiled baking sheet. Roast on top rack.) Roast on top rack until meatloaves are cooked through and broccoli is tender and browned, 15 minutes (you’ll finish glazing the meatloaves then).
5
Step 5
Meanwhile, in a second small bowl, combine sour cream with scallion greens to taste (we used half); season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
6
Step 6
Once meatloaves and broccoli have roasted 15 minutes, remove sheet from oven. Transfer broccoli to a plate. Brush tops of meatloaves with remaining BBQ glaze. Return sheet to oven until meatloaves are cooked through and glaze is tacky, 2-3 minutes more.
7
Step 7
Divide meatloaves, potatoes, and broccoli between plates. Drizzle potatoes with scallion crema and serve.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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