Tomato Achaar Pork Meatloaf

with Mustard Seed Rice, Vegetables & Cilantro Sauce

45 MIN

+$1.99/serving 4 Servings

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with Ground Beef

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 glaze of tomato achaar, honey, and ketchup. For a hearty accompaniment, we’re roasting the meatloaf alongside carrots and peppers drizzled with a bit of creamy cilantro sauce for extra richness.
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Nutrition

PER SERVING
Calories

870 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Beef
1 cup Long Grain White Rice
2 Bell Peppers
¾ lb Carrots
¼ cup Panko Breadcrumbs
3 Tbsps Golden Raisins
¼ cup Tomato Achaar
½ cup Cilantro Sauce
3 Tbsps Ketchup
¼ cup Mayonnaise
4 tsps Honey
2 tsps Vadouvan Curry Powder
1½ tsps Brown & Yellow Mustard Seeds

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch strips. To make the glaze, in a bowl, combine the ketchup, honey, and tomato achaar. In a separate bowl, combine the cilantro sauce and mayonnaise.

2 Season the vegetables

Place the carrot pieces and pepper pieces 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 glaze to a separate bowl and set aside for serving. In a large bowl, combine the beef, breadcrumbs, raisins, and curry powder; season with salt and pepper. Gently mix to combine. Transfer to the other side of the sheet pan. Shape into a tightly packed loaf, about 10 inches by 3 inches. Evenly top with the remaining glaze. Roast 20 to 22 minutes, or until the vegetables are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the meatloaf to a cutting board and let rest at least 2 minutes.

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

4 Make the mustard seed rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, mustard seeds, a big pinch of salt, and 2 cups of water. 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.

5 Slice the meatloaf & serve your dish

Carefully slice the rested meatloaf crosswise. Serve the sliced meatloaf with the roasted vegetables and mustard seed rice. Top the meatloaf with the reserved glaze. Drizzle the vegetables with the creamy cilantro sauce. Enjoy!