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French onion meatloaf with Herb mushroom couscous
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French Onion Meatloaf with Herb Mushroom Couscous

If you're craving a cozy, satisfying dinner, this French Onion Meatloaf with Herb Mushroom Couscous is comfort food with a twist.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 720kcal
Author: Angela Morris

Ingredients

For the meatloaf:

  • 1 1/2 pounds ground beef
  • 1 cup seasoned breadcrumbs
  • 1/2 cup Parmesan cheese grated
  • 1 package onion soup mix
  • 1/4 cup onion grated
  • 1 egg
  • 1/4 cup milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion thinly sliced
  • 3-4 slices Swiss cheese
  • parsley chopped, for garnish

For the couscous:

  • 3 tablespoons olive oil
  • 1 pound baby bella mushrooms sliced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup Moroccan couscous
  • 1 1/2 cup vegetable broth
  • 1/4 teaspoon EACH salt and pepper
  • 1/4 cup fresh dill chopped
  • 1/2 teaspoon lemon zest

Instructions

For the meatloaf:

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
  • In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, onion soup mix, grated onion, egg, milk, Dijon mustard, salt, and pepper until well combined.
  • Press the meat mixture into the prepared loaf pan, smoothing the top with a spatula.
  • Bake the meatloaf in the preheated oven for 45 minutes, or until cooked through.
  • While the meatloaf is baking, heat the olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized, about 20-25 minutes. You may need to reduce the heat to prevent burning.
  • Remove the meatloaf from the oven and top with the Swiss cheese.
  • Return the meatloaf to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and top with the caramelized onions and parsley.
  • Allow the meatloaf to rest for a few minutes before slicing and serving.

For the couscous:

  • Heat a large skillet over medium heat, add the oil. Once hot, add diced onion and mushrooms and cook until all of the liquid has evaporated and the mushrooms have started to brown, about 8 minutes.
  • Remove half of the mushrooms from the skillet and set aside.
  • Add the garlic and cook for 1 minute. Then add the couscous, vegetable broth, salt and pepper.
  • Bring it to a boil, cover with a lid, and turn off the heat. Let it rest for 5 minutes.
  • Open the lid and add the reserved mushrooms back in. Then add the fresh dill and lemon zest. Stir everything together well.

Nutrition

Calories: 720kcal | Carbohydrates: 51g | Protein: 36g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1849mg | Potassium: 923mg | Fiber: 4g | Sugar: 6g | Vitamin A: 563IU | Vitamin C: 6mg | Calcium: 298mg | Iron: 4mg