Meatloaf V
This meatloaf stretches a modest amount of ground beef and pork with mashed chickpeas or beans. The liquid from the can, known as aquafaba, takes the place of the egg, so nothing from the tin goes down the drain and the loaf carries less fat. Rolled oats and milk keep the texture moist, while mustard, sage and Worcestershire sauce season it. A vegan swap is possible too.
Instructions
Heat the oven to 180°C (350°F).
Drain the canned chickpeas or beans over a bowl so you keep the liquid. Mash the chickpeas or beans until they form a paste.
Put the mashed chickpeas or beans in a large bowl with the reserved liquid, the ground meat, milk, salt, pepper, Worcestershire sauce, garlic powder, sage, mustard and oats. Mix thoroughly until everything is evenly combined.
Pour the mixture into an ungreased loaf pan and spread a layer of ketchup over the top.
Bake at 180°C (350°F) for 1 to 1¼ hours. Let the loaf stand for about 15 minutes after it comes out of the oven, then slice it.
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