Whole wheat couscous, extra lean ground beef and tons of healthy veggies makes this meatloaf a complete and satisfying meal!
Preheat oven to 350°F.
To make topping, whisk ketchup, apple cider vinegar and smoked paprika together; set aside.
Heat oil over medium-high heat in non-stick skillet; pan-fry onion and garlic until golden but not browned. Transfer to large mixing bowl.
Add the remaining ingredients to bowl and combine thoroughly. Spread mixture into a greased 9 x 5-inch (2L) loaf pan; top with reserved sauce.
Bake uncovered 1 hour to 1 hour 15 minutes or until digital instant read thermometer inserted into centre of loaf reads 160°F/71°C.
Leftover ideas: Meatloaf is great the next day, broken up and added to pasta sauce or used to make meatloaf sandwiches, or topped with mashed potatoes.
Note: Recipe was inspired by Bonnie Stern’s recipes from Heart Smart: The Best of HeartSmart Cooking.