Peppery Meat Loaf with Couscous
Published by Robert Rose
I love the range of mouthwatering tastes in this recipe, which combines old-fashioned meat loaf with Mediterranean flavors such as red peppers, paprika, cumin and coriander. Serve this with baked potatoes in their skins and a tossed salad.
Make Ahead RecipeYes
One Pot MealYes
Recipe CourseMain Course
Dietary ConsiderationHealthy, Lactose-free, Low Sodium, Peanut Free, Soy Free, Tree Nut Free
Five Ingredients or LessYes
Taste and TextureMeaty, Savory, Spiced
- ¾ cup water
- ½ cup reduced-sodium beef stock or water
- ¾ cup whole wheat couscous
- 1 lb extra lean ground beef
- 8 oz Italian sausage, removed from casings and crumbled
- 1 onion, diced
- 1 red bell pepper, seeded and diced
- ½ cup finely chopped parsley
- 2 eggs, beaten
- 1 cup reduced-sodium tomato sauce, divided
- 1 tbsp sweet paprika
- 1 tbsp ground cumin (see Notes)
- 1 tsp ground coriander
- ½ tsp salt
- ¼ tsp cayenne pepper
Preheat oven to 350°F.
In a saucepan, bring water and beef stock to a boil. Gradually stir in couscous. Cover, remove from heat and set aside or let stand until couscous is tender and water is absorbed, about 15 minutes. Fluff with a fork before using.
In a large bowl, combine ground beef, sausage, onion, bell pepper, parsley, eggs, all but 2 tablespoons of the tomato sauce, paprika, cumin, coriander, salt, cayenne and couscous. Using your hands, mix until well blended. Transfer to a 9x5 inch loaf pan and spread remaining 2 tablespoons of tomato sauce over top. Bake in preheated oven until temperature reaches 165°F on an instant-read thermometer, about 1 hour.
Substitute spelt or barley couscous for the whole wheat version.
For the best flavor, toast whole cumin and coriander seeds and grind them yourself. To toast seeds, spread in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Transfer to a mortar or a spice grinder and grind.
2008 Judith Finlayson