A mid-priced poultry that 14% lighter than the average poultry meal and ranks in the 32th percentile for protein.
Value4/5
Protein2/5
Lightness3/5
Ease5/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ Beginner cooks✓ Poultry lovers
✋ Skip if
✕ You're chasing high protein✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ 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
Protein21% · 35g
Carbs37% · 63g
Fat42% · 32g
6g
Fiber
930mg
Sodium
5g
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
32th pctl
More protein than 32% of 1,474 meals
Protein density
5g /100cal
Leaner than 56% of meals
vs Poultry average
14% lighter
This700
Avg812
🧾 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
Ground Turkey
Potatoes
Broccoli
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.
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Spicy BBQ Turkey Meatloaves with Shingled Potatoes, served HelloFresh's Spicy BBQ Turkey Meatloaves with Shingled Potatoes: 700 calories, 35g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 700 calories and 35 grams of protein, covering roughly 35 percent of a standard 2,000 calorie daily target.
The potato is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
700Calories
35gProtein
63gCarbs
32gFat
6gFiber
930mgSodium
Daily calorie contribution35% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Spicy BBQ Turkey Meatloaves with Shingled Potatoes?
Spicy BBQ Turkey Meatloaves with Shingled Potatoes contains 700 calories and 35 g of protein per serving, portioned as HelloFresh's Spicy BBQ Turkey Meatloaves with Shingled Potatoes: 700 calories, 35g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Spicy BBQ Turkey Meatloaves with Shingled Potatoes?
Spicy BBQ Turkey Meatloaves with Shingled Potatoes is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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