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.
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.
Total Timeunder 2 hours
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.
2008 Judith Finlayson