Meatloaf with Chickpea Purée
Meatloaf with Chickpea Purée
Ingredients
- 1 cup (160 g) canned chickpeas, rinsed and drained
- 1 garlic clove
- 2 eggs
- 3/4 lb (340 g) extra-lean ground beef
- 3/4 lb (340 g) lean ground veal
- 2 tbsp breadcrumbs
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp paprika
- 1/2 tsp ground coriander
- 1/2 cup (125 ml) store-bought tomato sauce
- 1 head of garlic, halved crosswise
- 4 tsp (20 ml) olive oil
- 1 small onion, chopped
- 1 red bell pepper, seeded and diced
- 1 celery stalk, diced
- 3 tbsp brown sugar
- 1 tbsp (15 ml) cider vinegar or red wine vinegar
- 1 can (14 oz/398 ml) diced Italian tomatoes
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Oil a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan.
- In a food processor, purée the chickpeas, garlic and eggs until smooth. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a large bowl.
- Add the meat, breadcrumbs, parsley, spices and tomato sauce to the chickpea purée. Season with salt and pepper and mix well. Spread the mixture out into the loaf pan.
- Bake until a thermometer inserted in the centre of the meatloaf reads 170°F (77°C), about 45 minutes.
Meatloaf with Chickpea Purée