UNCLE BILL'S MEAT LOAF WITH CHICKPEAS
The chickpeas add another great texture to the meat loaf. I find that using both types of ground beef adds moisture to the meat loaf.
Provided by William Uncle Bill
Categories Meatloaf
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- In a food processor, puree' onion and garlic.
- In a large bowl, combine onion/garlic puree', both ground beef, chickpeas, breadcrumbs, beaten egg, chili sauce, Dijon mustard, Worcestershire sauce, hot pepper sauce, cumin, salt, pepper and parsley; mix well to blend.
- Transfer mixture to a lightly oiled 9" x 5" loaf pan, press mixture firmly down and smooth the top.
- Cover with aluminum foil and bake in preheated 350 F oven for 45 minutes or until tested with a thermometer inserted into the center of the loaf; shoud read at least 160 - 165°F.
- In the meantime, prepare the topping in a small bowl, combine chili sauce and Dijon mustard.
- Remove loaf from oven and drain any fat that may have accumulated.
- Spread the chili sauce/Dijon mixture over the loaf.
- Immediately return meat loaf to oven and bake uncovered for another 30 minutes at 350°F.
- Remove from oven and let rest for about 15 minutes before slicing.
- This meat loaf is excellent eaten cold in a sandwich.
MEATLOAF WITH CHICKPEAS
This recipe intrigued me because it had all the ingredients I liked, plus the fact that I would be getting more fiber in the meal. The chickpeas are "hidden" in the meat loaf, so a bonus for anyone who does not like beans. I am not a big fan of ketchup, so next time I may try chili sauce....(mind you, the other ingredients masked the taste quite well). As I was cooking for my DH and myself, I divided the meat mixture into 2 smaller loaf pans and froze one. The loaf was quite moist, so freshly ground up flaxseed ( 2 T - 1/4 cup) could be an option that I might use for the next time.
Provided by Abby Girl
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor, puree onion with garlic. In a large bowl, combine onion mixture, beef, chickpeas, breadcrumbs, egg, chili sauce, mustard, Worcestershire, hot pepper sauce, cumin, salt, pepper and parsley. Knead together lightly.
- Transfer to a 9 - 5 loaf pan and smooth top. Bake in at 350°F oven for 45 minutes or until meat thermometer inserted into centre of loaf reads at least 160°F.
- To prepare topping, combine chili sauce with mustard; spread over the loaf. Bake, uncovered for 30 minutes.
- Note: For smaller portions, divide the loaf into 2 smaller loaf pans. Cooking time is the same. I used the food processor to chop up the chickpeas. I am not a fan of store bought (dried out) bread crumbs, so I used 3 slices of flax seed bread. Regular or whole wheat bread could be used.
Nutrition Facts : Calories 386.8, Fat 10.6, SaturatedFat 3.6, Cholesterol 84.4, Sodium 1099.7, Carbohydrate 47.2, Fiber 7.2, Sugar 5.7, Protein 25.2
MY MOM'S VEGETABLE "MEATLOAF" WITH CHECCA SAUCE
Provided by Giada De Laurentis
Categories Tomato Bake Vegetarian Dinner Mozzarella Lentil Healthy Brown Rice Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 25
Steps:
- For the sauce:
- In a food processor, combine the cherry tomatoes, scallions, garlic, basil, oil, salt, and pepper. Pulse the tomatoes until they are coarsely chopped, being careful not to puree them. Transfer the sauce to a bowl.
- For the lentil loaf:
- Preheat the oven to 350°F. Spray a 10 x 4 1/2-inch loaf pan with vegetable oil cooking spray.
- Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon of the olive oil. Add the onion, carrot, and celery and cook until tender, about 5 minutes. Transfer to a large bowl to cool slightly. Reserve the skillet.
- In the same large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and let cool slightly. Squeeze the excess liquid from the spinach. Transfer the spinach to a cutting board and coarsely chop. Add to the onion mixture.
- Add the lentils, brown rice, 3/4 cup of the mozzarella, the corn, basil, eggs, egg white, salt, pepper, and 3/4 cup of the sauce to the cooled onion mixture. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in 2 rows over the lentil mixture, covering the top completely. Sprinkle with the remaining 1/4 cup mozzarella and drizzle with the remaining 1 tablespoon olive oil.
- Bake until the loaf is heated through and the topping is melted and starting to brown, 30 to 35 minutes. Let cool for 15 minutes. Slice the loaf (still in the pan) into 1-inch slices, arrange on plates, and serve with the remaining sauce.
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