Cheesy Meat Loaf Minis & Couscous with Swiss Chard, Raisins and Feta

13 Mar

I saw this recipe in cooking light and thought i’d give it a try.  Meatloaf with cheddar cheese and parmesan?  What could possibly be bad about that?   I didnt have any horseradish so i used wasabi paste and really didnt taste it at all!  Next time i’ll definitely use horseradish and i think i’ll also switch out the cheddar with pepper jack cheese.

This is the second time I’ve made this couscous recipe and its still good 🙂  I didnt have feta on hand so i used goat cheese which was equally delicious in this!

 

Cheesy meat loaf minis

Ingredients:

  • 1/2  cup  fresh breadcrumbs (about 1 ounce)
  • Cooking spray
  • 1  cup  chopped onion
  • 2  garlic cloves, chopped
  • 1/2  cup  ketchup, divided
  • 3  ounces  white cheddar cheese, diced
  • 1/4  cup  chopped fresh parsley
  • 2  tablespoons  grated Parmesan cheese
  • 1  tablespoon  prepared horseradish
  • 1  tablespoon  Dijon mustard
  • 3/4  teaspoon  dried oregano
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1 1/2  pounds  ground sirloin
  • 1  large egg, lightly beaten

Preparation

1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1 1/4 cups israeli couscous
  • One 14-ounce can vegetable broth
  • 2/3 cup golden raisins
  • Salt and pepper
  • 1 bunch swiss chard, stems and leaves chopped separately
  • One 15-ounce can chickpeas, rinsed
  • 2 ounces crumbled feta cheese

Directions:

  1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
  2. Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

 

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One Response to “Cheesy Meat Loaf Minis & Couscous with Swiss Chard, Raisins and Feta”

Trackbacks/Pingbacks

  1. Couscous with Swiss Chard, Raisins, chicken, and Feta | ilonaskitchen - June 1, 2013

    […] made this once before, and we really liked it. This time I threw in some shredded rotisserie chicken to make it a […]

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