Carb Conscious

Harissa Pork Meatloaf

with Carrots, Cauliflower & Feta

40 MIN

2 Servings

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From the Test Kitchen

Here, we're topping homestyle meatloaf with an irresistible combo of smoky harissa paste and tangy-sweet ketchup. You'll serve it alongside roasted cauliflower and carrots studded with bites of crumbly feta.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Pork
1 head Romanesco Or White Cauliflower
1 Pasture-Raised Egg
6 oz Carrots
1½ oz Feta Cheese
1½ Tbsps Red Harissa Paste
3 Tbsps Ketchup
¼ cup Panko Breadcrumbs
2 Scallions
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Roast & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer to a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the ketchup and harissa paste.

3 Form & roast the meatloaf

Line a separate sheet pan with foil; evenly coat the center of the foil with a drizzle of olive oil. In a bowl, combine the pork, egg, spice blend, sliced white bottoms of the scallions, and breadcrumbs; season with salt and pepper. Gently mix to combine. Transfer to the oiled portion of the sheet pan. Shape into a tightly packed loaf, about 7 inches by 3 inches. Transfer half the harissa ketchup to a separate bowl and set aside for serving. Evenly top the meatloaf with the remaining harissa ketchup. Roast 18 to 20 minutes, or until browned and cooked through.* Remove from the oven and let rest at least 2 minutes.

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.

4 Slice the meatloaf & serve your dish

Transfer the rested meatloaf to a cutting board and carefully slice crosswise. Serve the sliced meatloaf with the roasted vegetables. Top the meatloaf with the reserved harissa ketchup. Top the vegetables with the feta (crumbling before adding). Garnish with the sliced green tops of the scallions. Enjoy!