Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

This recipe intrigued me because it had all the ingredients I liked, plus the fact that I would be getting more fiber in the meal. The chickpeas are "hidden" in the meat loaf, so a bonus for anyone who does not like beans. I am not a big fan of ketchup, so next time I may try chili sauce....(mind you, the other ingredients masked the taste quite well). As I was cooking for my DH and myself, I divided the meat mixture into 2 smaller loaf pans and froze one. The loaf was quite moist, so freshly ground up flaxseed ( 2 T - 1/4 cup) could be an option that I might use for the next time.

Ingredients Nutrition

Directions

  1. In a food processor, puree onion with garlic. In a large bowl, combine onion mixture, beef, chickpeas, breadcrumbs, egg, chili sauce, mustard, Worcestershire, hot pepper sauce, cumin, salt, pepper and parsley. Knead together lightly.
  2. Transfer to a 9 - 5 loaf pan and smooth top. Bake in at 350°F oven for 45 minutes or until meat thermometer inserted into centre of loaf reads at least 160°F.
  3. To prepare topping, combine chili sauce with mustard; spread over the loaf. Bake, uncovered for 30 minutes.
  4. Note: For smaller portions, divide the loaf into 2 smaller loaf pans. Cooking time is the same. I used the food processor to chop up the chickpeas. I am not a fan of store bought (dried out) bread crumbs, so I used 3 slices of flax seed bread. Regular or whole wheat bread could be used.

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