Try meals by Chef
Kevin Meehan
About
.
Kitchens
Meals by Kevin Meehan are prepared fresh in small batches in local kitchens across the country.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Kevin Meehan’s meal reviews
Indulge in the thoughts and stories surrounding meals by Kevin Meehan
4.4
Based on 18659 reviews
Rigatoni with Pork Sausage Bolognese
Tasty but needs more meat sauce and less rigatoni.
Patricia Middleton · 11/03/25
Lemon-Caper Chicken over Fettuccine
very few capers, plain sauce, no herbs. left much to be desired. powdered cheese on the side was also bleh. shredded cheese would have helped.
Vanessa Harkness · 11/02/25
Bistro-Style Meatloaf
There's dinner, the same thing.The portion sides are getting have the sides.I used to get and I'm paying more for my Mills.Why is that?I used to get 6 pieces nice size pieces and meatloaf.Now I get fo
Sylvia Angleton · 11/02/25
Beef Burgundy & Whipped Potatoes
I don't like the portion side of meat because I got 2 pieces of meat and all the rest were just mushrooms and I've been doing this a long time so you guys are cheating me out of my meat.
Sylvia Angleton · 11/02/25
Lemon-Caper Chicken over Fettuccine
Yummy! I just added some more lemon for extra flavor.
Elijah Buck · 11/02/25
Beef Burgundy & Whipped Potatoes
Delicious! Both meat and potatoes are a nice comfort food.
Lori Fregin · 11/02/25
Beef Burgundy & Whipped Potatoes
Another meal where the portion of beef is ridiculously small compared to mashed potatoes.
Melissa Glass · 11/01/25
Bistro-Style Meatloaf
The portion of meatloaf to mashed potatoes was ridiculously small.
Melissa Glass · 11/01/25