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Southwest Turkey Meatloaves and Roasted Vegetable Couscous

These turkey meatloaves have a jalapeño-cheddar-filled pepper tucked inside, because boring meatloaf is a choice and you’re making better ones. Add roasted veggies tossed into bright lemony couscous, and suddenly dinner feels like you tried harder than you actually did.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 4 mini sweet peppers
  • 4 ounces jalapeño cheddar cheese cut into 4 sticks
  • 1 large egg
  • 1 pound ground turkey breast
  • 3/4 cup enchilada sauce divided
  • 1 cup finely chopped red onion divided
  • 1/2 cup dry couscous for the meatloaf mixture
  • 1/4 cup water
  • 1 tablespoon southwest chipotle seasoning
  • 4 cups mixed vegetables broccoli florets cauliflower florets and diced carrots
  • 2 tablespoons canola oil divided
  • 2 ears corn kernels cut off
  • 2 cups lower-sodium chicken broth
  • 1 cup dry couscous for the side dish
  • 1 lemon zested and juiced

Instructions

  • Preheat and Prep Pans: Heat the oven to 425°F. Line a baking sheet with aluminum foil for the meatloaves and set aside.
  • Stuff the Peppers: Slice the mini sweet peppers lengthwise to open them without cutting all the way through. Place one stick of jalapeño cheddar cheese inside each pepper and set aside.
  • Mix the Meatloaf Base: In a mixing bowl, beat the egg. Add the ground turkey, 1/2 cup enchilada sauce, 1/2 cup chopped red onion, 1/2 cup dry couscous, 1/4 cup water, and the southwest chipotle seasoning. Mix until evenly combined.
  • Shape and Fill the Meatloaves: Divide the turkey mixture into 4 portions on the foil-lined baking sheet. Press one stuffed pepper into the center of each portion and mold the turkey around it to form compact mini meatloaves.
  • Glaze the Tops: Spoon the remaining 1/4 cup enchilada sauce over the meatloaves, spreading a thin layer on each.
  • Roast Vegetables and Bake Meatloaves: Toss the broccoli, cauliflower, and carrots with 1 tablespoon canola oil on a baking sheet. Bake the meatloaves until cooked through to 165°F, about 20 to 25 minutes, and roast the vegetables until browned and tender, about 18 to 22 minutes.
  • Start the Couscous Base: While the meatloaves and vegetables cook, heat the remaining 1 tablespoon canola oil in a small saucepan over medium heat. Add the remaining 1/2 cup chopped red onion and cook until slightly softened, about 2 to 3 minutes.
  • Cook the Corn and Broth: Stir in the corn kernels, then pour in the chicken broth and bring to a boil.
  • Steam the Couscous: Stir in 1 cup dry couscous for the side dish. Cover, reduce heat to low, and cook until the liquid is absorbed, about 8 to 10 minutes.
  • Finish the Couscous: Fluff the couscous with a fork, then stir in the roasted vegetables. Add the lemon zest and squeeze in the lemon juice. Mix well so everything is bright and evenly coated.
  • Serve: Spoon the roasted vegetable couscous onto plates and top with the southwest turkey meatloaves. Let them rest a couple minutes before cutting so the cheesy center stays where it belongs.