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Vegetables

Meatloaf with Curried Veggies and Buttery Couscous

Fresh thyme and Worcestershire sauce are small ways to bring big flavor to meatloaf. Curry powder boosts cauliflower for a unique take on a meatloaf side.

Serves 6
Ready in 85 mins
Prep time 15 mins
Cooking time 70 mins
593 calories per serving

Ingredients

> 5 tbsp olive oil
> 1 cup chopped onions
> 1 tbsp minced garlic
> 1 (1.2 lb) pkg meatloaf mix (ground pork, veal, and beef)
> 2 large eggs
> 3/4 cup bread crumbs
> 1/2 cup ketchup
> 1/2 tbsp fresh thyme
> 1/2 tbsp Worcestershire sauce
> Cooking spray
> 1 (1 1/2 lb) head cauliflower
> 1 tbsp honey
> 1 cup pearl (Israeli) couscous
> 1 1/2 cups water
> 2 tbsp parsley
> 1/2 (16 oz) pkg Nature's Promise Organic Kale
> 1 tbsp butter
> 1 tbsp Nature's Promise Organic Curry Powder
> 1 tsp  turmeric
> 1/2 tsp ground ginger

Steps

1
Preheat oven to 400℉. In a medium skillet, heat 1 tbsp oil on medium-high. Add onions and cook until tender, 6–8 min. Stir in garlic and cook 1 min. Remove from heat.
2
Meanwhile, in a large bowl, combine meatloaf mix, eggs, bread crumbs, ¼ cup ketchup, thyme, Worcestershire sauce, salt, and pepper. Mix well to combine. Stir in onion mixture. Coat 1 (8x4-inch) disposable aluminum loaf pan with cooking spray. Pack meat into pan and bake 40 min.
3
Meanwhile, cut the cauliflower into florets. Add to a large rimmed baking sheet with 2 tbsp oil, salt, and pepper. Toss to combine. Roast 40–50 min., until tender, flipping cauliflower at the halfway point.
4
In a small bowl, combine remaining ¼ cup ketchup and honey. Glaze meatloaf with ketchup mixture and continue baking 15–20 min. further, until a meat thermometer registers 160℉.
5
Meanwhile, in a heavy-duty medium pot, add couscous and cook 1–2 min., until slightly golden, stirring constantly. Into the pot, add 1½ cups water and salt. Bring to a boil, cover with a lid, and reduce heat to a simmer. Cook until water is absorbed, 10–12 min. Chop parsley. Let couscous stand 5 min., then fluff with a fork. Garnish with parsley, season with salt and pepper, and reserve.
6
When cauliflower is roasted, prepare the kale. In a large nonstick pan, heat 1 tbsp oil on medium-high heat. In 2 batches, stir in kale and cook 5–6 min., until kale is entirely wilted. Stir in curry powder, turmeric, and ground ginger and cook 30 sec. to 1 min., until fragrant. Into pan, stir in roasted cauliflower and cook 1–2 min.
7
Slice the meatloaf and serve with couscous and curried vegetables.

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