This meatloaf makes for a fabulous and hearty family weekend dinner. It is baked in the oven and the tomato and chickpeas around it make it retain all of its moist goodness.
The recipe is from Jamie Oliver, adapted to how we like to eat in our home (read: gluten free, sugar free, with extra garlic, herbs and onions) .
Makes 1 meatloaf to serve 4 – 6
1 red onion
500 gram minced beef
50 gram pancetta
1/2 cup chickpea flour
1 tablespoon mustard
1 teaspoon mixed Italian herbs
1/2 cup of chopped parsley
Tomato chickpea sauce
1 red onion
4 cloves of garlic
1 teaspoon paprika powder
2 tins of canned tomatoes
1 tin of chickpeas
1. Preheat the oven to 250 degrees.
2. Chop the onion finely and soften in a large frying pan with a little oil over medium heat.
3. In a large bowl mix the mince and the finely chopped pancetta with the herbs, the beaten egg and the mustard. Season with some salt and pepper.
4. Add the softened onion and the chickpea flour and bring it all together with your hands.
5. On a cutting board or a clean kitchen counter, pat and mould it into a large loaf shape.
6. Place the meatloaf into a large cast iron pot and rub a little olive oil onto it.
7. Place the meatloaf in the middle of the preheated oven and reduce the heat to 200 degrees as the meatloaf goes in.
8. Cook for 30 minutes at 200 degrees. The loaf should have a nicely coloured top by now.
9. In the meantime, start the sauce by finely chopping the onion and garlic and softening them in a large frying pan with the paprika powder.
10. Drain and wash the chickpeas until the water runs clear.
11. Add the tomatoes and chickpeas and bring to the boil. Use a wooden spoon to break the tomatoes and simmer for 15 minutes. Season or add some paprika powder if needed.
12. Spoon the sauce around the meatloaf in the cast iron pan. Put the pan back into the oven for 15 minutes until everything is heated through.
13. To serve, slice the meatloaf and spoon some sauce on the plate with it. Serve with a fresh, green leafy salad.