Peppery Meat Loaf With Couscous Recipes

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
• Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

Steps:

• 1. Clean and chop mushrooms.
• 2. Measure out ½ c frozen chopped spinach
• 3. Make the couscous according to package directions - takes about 8 minutes
• 4. Mix the couscous, parmesan cheese, mushrooms and spinach together and set aside
• 5. Mix the ground beef with the egg, bread crumbs, salt, pepper, garlic and worshire sauce using your hands.
• 6. Spread a piece of waxed paper on cookie sheet. Spread the meat mixture in a rectangle about 9 x 13 on the waxed paper. Press it until it is thin and even
• 7. Put the filling on the meat mixture, spreading it around about ½ inch from the edges. Spread filling thinly.
• 8. Roll the meatloaf now using the waxed paper to pull up the short end of the loaf and fold it on itself to make a "jellyroll".
• 9. Roll the meatloaf off the paper and remove the waxed paper from pan.
• 10. Spread the top with Philadelphia Italian Herb and Cheese cooking crème or use your favorite topping for meatloaf.
• 11. Bake in 350 degree oven for about 45 minutes Let meatloaf rest about 15-20 minutes before slicing.

Steps:

• 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 tablespoons 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 tablespoons 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.

Steps:

• In a small bowl, combine the first 6 ingredients. Crumble pork and turkey over mixture and mix well. Shape into a loaf and place in a greased 8-in. square baking dish. Drizzle with barbecue sauce. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 165°.

Steps:

• 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. The Complete Whole Grains Cookbook 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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
• Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
• Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

Steps:

• In a large bowl, combine the eggs, green peppers, onion, celery leaves, parsley and soup mix. Crumble beef and sausage over the mixture and mix well. Shape into a 12x4-in. loaf. , Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 1 hour. Place bacon strips over top if desired. Bake 45-60 minutes longer or until no pink remains and a thermometer reads 160°.