Meatloaf V
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 the meatloaf.
Total Time
1½ hours
Servings
6
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
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.
15 minutes
- •Pretty much any variety of cooked beans should work; canned lentils would probably work too.
- •This meatloaf can be made vegan by making the following one-to-one substitutions: Vegan ground beef substitute (e.g. reconstituted TVP) instead of ground meat
- •Plant milk (e.g. soy milk) instead of milk
- •Soy sauce or a vegan version of Worcestershire sauce instead of conventional Worcestershire sauce (which has anchovies in it)