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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.
Ingredients
- chickpeas, or other beans; 400–425 g/14–15 oz1 can
- mixed ground beef and pork, 14 oz400 g
- milk, 1 cup240 ml
- salt1/2 tsp
- ground black pepper1/4 tsp
- worcestershire sauce1 tbsp
- garlic powder1/4 tsp
- sage, dried1/4 tsp
- mustard, Dijon or other prepared mustard1 tsp
- rolled oats, 3/4 cup75 g
- tomato ketchup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 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.
