I love the range of mouthwatering tastes in this recipe, which combines oldfashioned 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.
Peppery Meatloaf with Couscous
- • 9-by 5-inch (2 L) loaf pan
- • Instant-read thermometer
- 3⁄4 cup water 175 mL
- 1⁄2 cup reduced-sodium beef stock or water 125 mL
- 3⁄4 cup whole wheat couscous 175 mL
- 1 lb extra lean ground beef 500 g
- 8 oz Italian sausage, removed from casings and crumbled 250 mL
- 1 onion, diced
- 1 red bell pepper, seeded and diced
- 1⁄2 cup finely chopped parsley 125 mL
- 2 eggs, beaten
- 1 cup reduced-sodium tomato sauce, divided 250 mL
- 1 tbsp sweet paprika 15 mL
- 1 tbsp ground cumin 15 mL
- 1 tsp ground coriander 5 mL
- 1⁄2 tsp salt 2 mL
- 1⁄4 tsp cayenne pepper 1 mL
- • Preheat oven to 350°F (180°C)
- 1. 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.
- 2. In a large bowl, combine ground beef, sausage, onion, bell pepper, parsley, eggs, all but 2 tbsp (25 mL) of the tomato sauce, paprika, cumin, coriander, salt, cayenne and couscous. Using your hands, mix until well blended.
- 3. Transfer to loaf pan and spread remaining 2 tbsp (25 mL) of tomato sauce over top. Bake in preheated oven until temperature reaches 165°F (75°C) on a 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.
Judith Finlayson http://judithfinlayson.com/