• ¼ large carrot, sliced
• ½ red onion, rough chopped
• 1 shallot, rough chopped
• ½ stalk celery, rough chopped
• ½ cup beef stock
• 10 oz lean ground beef (10% fat)
• ¼ cup Egg Beaters
• 2 tbsp fresh parsley, chopped
• ½ tsp salt
• freshly-ground black pepper
• ground spice blend: ½ tsp each coriander, mustard seed, pink peppercorns & paprika
• 1 tbsp whole wheat couscous (or breadcrumbs)
• squeeze of fresh lemon juice (optional - added to plated dish)

Cauliflower Cheese Sauce

• ½ cup whole milk
• 1 cup cauliflower, broken into small pieces
• ½ cup sharp cheddar cheese
• salt to taste

Special Equipment

• food processor or coffee grinder
• baking sheet
• foil
• parchment paper
• cooking thermometer

Make Mirepoix Purée

1. Preheat oven to 350º
2. Lay red onion, shallot, carrot & celery on foil-lined sheet pan and roast 20-30 minutes
3. Remove from oven and transfer roasted vegetables to food processor
4. Add beef stock and pulse until puréed

Assemble & Bake

1. Lower oven temperature to 325º
2. In medium bowl, mix beef, Egg Beaters, parsley, salt and pepper, ground spice blend and couscous. Mixture will be wet (more so than you're used to when making meatloaf)
3. Line a 7” loaf pan with a rectangular piece of parchment (the width being the length of the loaf pan), pressed against the bottom and extending up the long sides for easy lift and removal
4. Spread meat mixture inside pan and bake for 60 minutes. Check for internal temperature of 160º
5. Remove meatloaf from oven and allow to rest in pan 5-10 minutes
6. Lift from pan with parchment and slice into 6 pieces. Serve with vegetables or side of choice, spoon Cauliflower Cheese Sauce over top
7. Add a squeeze of fresh lemon juice

Cauliflower Cheese Sauce

1. While meatloaf is in the oven, simmer milk and cauliflower in small saucepan over medium heat until cauliflower is tender
2. Blend in food processor until smooth
3. Pour over cheddar cheese while warm, and whisk until melted
4. Season with salt

Adapted from Joy of Cooking