I developed this recipe when I started using organic meat, which is so expensive I wanted to stretch it 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.
- One 400–425 g (14–15 oz) can chickpeas or beans (I've used Great Northern beans, but pretty much any variety should work; canned lentils would probably work too, though I haven't tried them)
- 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 to 1¼ hours. Allow to stand for 15 minutes or so after removing it from the oven before cutting into it.
Notes, tips, and variations
This meatloaf can be made vegan by making the following one-to-one substitutions: