Tomato Achaar Pork Meatloaf with Mustard Seed Rice & Vegetables
Fast & Easy

Tomato Achaar Pork Meatloaf

with Mustard Seed Rice & Vegetables

40 MIN
2 Servings
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From the Test Kitchen

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 lime mayo for extra richness.
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  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
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fresh
ingredients
Tomato Achaar Pork Meatloaf with Mustard Seed Rice & Vegetables
Title
  • 10 oz Ground Pork
  • 2 Tbsps Tomato Achaar
  • ½ cup Long Grain White Rice
  • 4 oz Sweet Peppers
  • 2 tsps Vadouvan Curry Powder
  • 6 oz Carrots
  • 1½ tsps Brown & Yellow Mustard Seeds
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Ketchup
  • 2 Tbsps Mayonnaise
  • 1½ Tbsps Golden Raisins
  • 2 tsps Honey
  • 1 Lime

Tomato Achaar Pork Meatloaf

Prepare the ingredients
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. Halve the lime crosswise. In a bowl, combine the ketchup, honey (kneading the packet before opening), and tomato achaar. In a separate bowl, combine the mayonnaise and the juice of both lime halves. Taste, then season with salt and pepper if desired.

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.

Season the vegetables
Roast the meatloaf & vegetables
3 Roast the meatloaf & vegetables

Transfer half the achaar ketchup to a separate bowl; set aside for serving. In a 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 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.

Cook the rice
Slice the meatloaf & serve your dish
5 Slice the meatloaf & serve your dish

Carefully transfer the rested meatloaf to a cutting board; 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 lime mayo. Enjoy!

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