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Tomato Achaar Pork Meatloaf
with Mustard Seed Rice & Vegetables
40 MIN
2 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To elevate this savory pork meatloaf, we’re seasoning it with vibrant vadouvan curry powder, then topping it with a deliciously sweet and spicy sauce of tomato achaar, honey, and ketchup. For a hearty accompaniment, we’re roasting the meatloaf alongside carrots and sweet peppers drizzled with a bit of creamy cilantro sauce for extra richness.
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NutritionPER SERVING
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Calories960 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
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½ cup Long Grain White Rice
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6 oz Carrots
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4 oz Sweet Peppers
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2 Tbsps Tomato Achaar
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¼ cup Panko Breadcrumbs
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¼ cup Cilantro Sauce
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1 Tbsp Ketchup
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1½ Tbsps Golden Raisins
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2 Tbsps Mayonnaise
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2 tsps Vadouvan Curry Powder
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1½ tsps Brown & Yellow Mustard Seeds
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2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. In a bowl, combine the ketchup, honey (kneading the packet before opening), and tomato achaar. In a separate bowl, combine the cilantro sauce and mayonnaise.
2
Season the vegetables
Place the carrot pieces and peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan.
3
Roast the meatloaf & vegetables
Transfer half the achaar ketchup to a separate bowl; set aside for serving. In a large bowl, combine the pork, breadcrumbs, raisins, and half the curry powder (you will have extra). Season with salt and pepper; gently mix to combine. Transfer to the other side of the sheet pan of seasoned vegetables. Shape into a tightly packed loaf, about 7 inches by 3 inches. Evenly top with the remaining achaar ketchup. Roast 18 to 20 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
4
Cook the rice
Meanwhile, carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add the rice, a pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
5
Slice the meatloaf & serve your dish
Transfer the rested meatloaf to a cutting board; carefully slice crosswise. Serve the sliced meatloaf with the cooked rice and roasted vegetables. Top the meatloaf with the reserved achaar ketchup. Drizzle the vegetables with the creamy cilantro sauce. Enjoy!
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. In a bowl, combine the ketchup, honey (kneading the packet before opening), and tomato achaar. In a separate bowl, combine the cilantro sauce and mayonnaise.
2
Season the vegetables
Place the carrot pieces and peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan.
3
Roast the meatloaf & vegetables
Transfer half the achaar ketchup to a separate bowl; set aside for serving. In a large bowl, combine the pork, breadcrumbs, raisins, and half the curry powder (you will have extra). Season with salt and pepper; gently mix to combine. Transfer to the other side of the sheet pan of seasoned vegetables. Shape into a tightly packed loaf, about 7 inches by 3 inches. Evenly top with the remaining achaar ketchup. Roast 18 to 20 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Let rest at least 2 minutes.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
4
Cook the rice
Meanwhile, carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add the rice, a pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
5
Slice the meatloaf & serve your dish
Transfer the rested meatloaf to a cutting board; carefully slice crosswise. Serve the sliced meatloaf with the cooked rice and roasted vegetables. Top the meatloaf with the reserved achaar ketchup. Drizzle the vegetables with the creamy cilantro sauce. Enjoy!
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