Meatloaf with Chickpea Purée

  • Preparation 20 MIN
    Cooking 45 MIN
  • Servings 6
  • Freezes



Tomato Sauce



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Oil a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan.
  2. In a food processor, purée the chickpeas, garlic and eggs until smooth. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a large bowl.
  3. Add the meat, breadcrumbs, parsley, spices and tomato sauce to the chickpea purée. Season with salt and pepper and mix well. Spread the mixture out into the loaf pan.
  4. Bake until a thermometer inserted in the centre of the meatloaf reads 170°F (77°C), about 45 minutes.

Tomato Sauce

  1. Meanwhile, cover the halves of the garlic head with 1 tsp (5 ml) of the oil. Wrap in aluminum foil. Bake alongside the meatloaf. Let cool, then unwrap and squeeze the pulp into a small bowl. Set aside.
  2. In a saucepan over medium heat, soften the onion, bell pepper and celery in the remaining oil. Season with salt and pepper. Add the brown sugar and vinegar. Cook for 2 minutes, while stirring. Add the tomatoes, bring to a boil and simmer gently for 15 minutes. Adjust the seasoning.
  3. In a blender, purée the tomato sauce and the roasted garlic. Adjust the seasoning.
  4. Use a paper towel to sponge up the cooking juices from the surface of the meatloaf, as needed. Unmould onto a serving platter. Pour half the sauce over the meatloaf and keep the rest to serve with the meatloaf. Serve with green beans and sautéed strips of red pepper, if desired.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 430  
Total Fat 18 g  
Saturated Fat 6 g  
Sodium (salt) 548 mg  
Carbohydrates 31 g  
Fibre 6 g  
Protein 37 g