Pass it on Week 4: Not your mama's meatloaf

This weeks Pass it On recipe is a meatloaf from Jamie Olive's book Jamies Food Revolution. Megan from Tomato Tots selected this weeks recipe for us, and she did good!

When I read the list of ingredients I was a bit baffled on how this would all come together into a cohesive meatloaf. I mean garbanzo beans? What? But, being a brave Kitchen Witch I put my best food forward & got creative. (Megan just provides us with an ingredients list, we take it from there, you see) Admittedly I forgot a few ingredients (OOPS!) like balsamic vinegar, and I was out of fresh rosemary. I didn't have any saltines so I used my homemade bread and made bread crumbs. It worked out just fine. When I saw Megan's post I realized that the garbanzo beans & tomatoes were to make a sauce over top of the loaf. Well, that's not how the Witch did it - I mixed it all together. It made for an extremely moist, tender and flavorful meatloaf, a very modern interpretation of a classic. The Husband really enjoyed this - as did the little Witch. I think this version will become our new go to for the comfort classic meatloaf. Here's what I ended up creating with this weeks list of ingredients.

Not your Mama's meatloaf
serves 8
1.5 lb lean ground beef
1 can garbanzo beans, drained & rinsed
1 can diced tomatoes (I used fire roasted)
1 onion, diced fine
2 large cloves garlic, minced
2 slices bread made into crumbs or 12 crackers crushed
1 egg
1 t dried oregano
1.5 t cumin
1 t Paperkia
1/8 t ground pepper
kosher salt
juice of 1/2 lemon
2 T Worcestershire sauce
1 T Dijon mustard
6 strips bacon cut in half

Sautee the onions in the oil, cook on high heat until onions start to brown. Add the garbanzo beans, tomatoes with juices and spices, stir well allowing the tomato juices to deglaze the pan. Pour the onion/garbanzo mix into a large mixing bowl and allow to cool about 15 min or until cool enough to handle.

Add Worcestershire sauce, Dijon mustard and lemon juice to the bowl. Mix well. Add the ground beef, bread crumbs and egg. Using your hands mix it all up but don't over mix this. You just want it to come together.

Spray a sheet pan with cooking spray. Pour the meat mixture out onto the sheet pan and form it into a long rectangular loaf, about 2 inches high. Make an indention down the middle of the loaf, this will prevent it from becoming dome shaped when it cooks.

Layer the bacon strips over top of the loaf.

Put the meatloaf into a 450 oven and immediately turn the heat down to 350. The initial high temps will help crisp up the bacon. Cook about 60 minutes or until internal temperature reaches 155-160. If needed put the loaf under the broiler for a few minutes to crisp up the bacon. Allow the meatloaf to rest at least 5-10 minutes before serving.



Nutrition Facts provided by SparkPeople Recipe Calculator
8 Servings
Amount Per Serving
Calories 302.9
Total Fat 20.1 g
Saturated Fat 7.3 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 9.2 g
Cholesterol 83.8 mg
Sodium 578.9 mg
Potassium 358.3 mg
Total Carbohydrate 12.6 g
Dietary Fiber 2.2 g
Sugars 0.7 g
Protein 17.1 g