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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3/4 cup water
1/2 cup beef stock (reduced-sodium) or water
3/4 cup whole wheat couscous
1 lb. extra lean ground beef
8 oz. Italian sausage, removed from casings and crumbled (250 mL)
1 onion, diced
1 red bell pepper, seeded and diced
1/2 cup parsley, finely chopped
2 eggs, beaten
1 cup tomato sauce, (reduced sodium), divided
1 tbsp. sweet paprika
1 tbsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1/4 tsp. cayenne pepper
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Directions:
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Preheat oven to 350 F.
9 x 5 inch loaf pan.
Instant read thermometer.
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 Tbsp. of the tomato sauce, paprika, cumin, coriander, salt, cayenne and couscous. Using your hands, mix until well blended. Transfer to loaf pan and spread remaining 2 Tbsp. of tomato sauce over top. Bake in preheated oven until temperature reaches 165 F. on a thermometer, about 1 hour. Makes 8 servings.
VARIATION: Substitute spelt or barley couscous for the whole wheat version.
TIP: 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.
The Complete Whole Grains Cookbook
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Comments from olga
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Mouthwatering tastes in this recipe, which combines old fashioned meat loaf with Mediterranean flavors such as red peppers, paprika, cumin and coriander. Serve with baked potatoes in their skins and a tossed salad. This meat loaf contains a high amount of dietary fiber.
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