Meatloaf With Chickpeas Food

VEGAN MEATLOAF

Steps:

• Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes.
• Put about 6 tablespoons of the cooked lentils aside. Put all of the ingredients except for the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It's very important that you make sure to not overdo it, so the vegan meatloaf will still have some texture.
• Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley. Preheat your oven to 350 °F.
• Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it's easier to remove the lentil loaf once it's done.
• Bake the vegan meatloaf for 30 minutes. In the meantime make the tomato glaze. Combine all ingredients in a small bowl and whisk well.
• After the 30 minutes of baking time are over, take the vegan meatloaf out of the oven and evenly spread the tomato glaze on top. Then return it to the oven and bake it for another 15 minutes at 350 °F.
• Allow to cool in the pan for about 10 minutes. Then carefully lift it out with the parchment paper. Slice and sprinkle with freshly chopped parsley.

MEATLOAF

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes.
• Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.
• Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
• Leave the veg to cool completely, then tear in the mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf.
• Make a space in the middle of the fennel tray and sit the meatloaf in the centre. Criss-cross the smoky bacon over the meatloaf, drizzle with a little oil, then cover the tray with tin foil.
• Roast for 30 minutes, then remove from the oven and discard the foil.
• Mix the chicken stock, jam and tomato purée together in a jug until smooth, then pour into the tray. Toss the reserved herbs with a little oil and scatter into the tray, then return to the oven for a final 45 minutes, or until cooked through.
• If the juices need thickening at this stage, simply put the tray on the hob to reduce for a few minutes, until they're the consistency of your liking, skimming away any fat from the surface, if needed.
• Serve the meatloaf, sweet fennel and juices with mash and seasonal greens.

SNEAKY MEATLOAF WITH GROUND BEEF AND LENTILS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine water and lentils in a heavy pot, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer until lentils are soft, stirring occasionally, about 40 minutes. Remove lid, but do not drain. Set aside.
• Combine bell pepper, carrot, onion, and celery in a food processor; pulse until veggies are cut into very small pieces. Remove vegetables to a large bowl. Add lentils to the food processor and process until pureed; add to vegetables.
• Add ground beef, bread crumbs, egg, salt, and pepper to the vegetable-lentil mixture. Mix ingredients together with your hands until well incorporated. Shape meat and vegetable mixture into a loaf and place in the middle of a 9x13-inch baking dish. Cover with aluminum foil.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove foil and bake until top is browned, 5 more minutes. Top with tomato sauce and bake 5 minutes more. Garnish with parsley.

UNCLE BILL'S MEAT LOAF WITH CHICKPEAS

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.

EASY VEGAN CHICKPEA MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 3 minutes. Add carrots, celery, and garlic; cook and stir until tender, about 4 minutes.
• Combine remaining 2 tablespoons olive oil, onion mixture, chickpeas, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and sage in the bowl of a food processor. Pulse until just combined; do not overblend. Work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.
• Bake in the preheated oven until golden, about 45 minutes.