Meatloaf V

Name: Meatloaf V
Total time: 90 min
Yield: 6 servings
Ingredients: 1 can (400–425 g/14–15 oz) chickpeas or other beans; 400 g (14 oz) mixed ground beef and pork; 240 ml (1 cup) milk; ½ tsp salt; ¼ tsp ground black pepper; 1 Tbsp Worcestershire sauce; ¼ tsp garlic powder; ¼ tsp dried sage; 1 tsp Dijon or other prepared mustard; 75 g (¾ cup) rolled oats; Tomato ketchup

This meatloaf recipe stretches meat using beans or chickpeas. It also uses aquafaba (the liquid from the canned beans or chickpeas) in place of an egg, which reduces both waste and the fat content of…

90 min · serves 6

Ingredients

1 can (400–425 g/14–15 oz) chickpeas or other beans
400 g (14 oz) mixed ground beef and pork
240 ml (1 cup) milk
½ tsp salt
¼ tsp ground black pepper
1 Tbsp Worcestershire sauce
¼ tsp garlic powder
¼ tsp dried sage
1 tsp Dijon or other prepared mustard
75 g (¾ cup) rolled oats
Tomato ketchup

Steps

Preheat the oven to 180°C (350°F).
Drain the chickpeas or white beans, reserving the liquid. Mash the peas or beans to a paste.
Combine the mashed peas/beans, the liquid from the can, the meat, milk, salt, pepper, Worcestershire, garlic powder, sage, mustard, and oats in a large bowl and mix thoroughly.
Pour the mixture into an ungreased loaf pan; spread ketchup on top.
Bake at 180°C (350°F) for 1–1¼ hours. Allow to stand for 15 minutes or so after removing it from the oven before cutting into it.

More recipes with chickpeas, ground beef, pork, milk, worcestershire sauce, garlic powder, sage, mustard, oats or ketchup

Adapted from “Meatloaf V” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.