Let's be honest, not all meatloaf recipes are appetizing! Often the texture is too soft and the sauce a bit bland. I still have comforting memories of this dish from my childhood. My mother made a 100% meat version and another one, meat and lentils with lots of vegetables, and the latter was my favorite.
I created this recipe using canned meat and beans to make it more nutritious and economical. I also made a really tasty sauce where the roasted vegetables give personality to my meatloaf. For the vegetarian skeptic who wants to tame legumes, this is a perfect recipe to do just that!
Ingredients
MEATLOAF AND BEANS
150 g or 1 large onion
100 g or 1 medium red or green bell pepper
100 g or 1 large carrot
60 g or 1 large celery stalk
15 ml of olive oil
1 can of 540 ml (19 oz) white or red beans, rinsed and drained
500 g (1.1 pounds) extra-lean ground pork (or veal or beef)
1 egg
180 ml (¾ cup) panko bread crumbs or other
60 ml (¼ cup) of ketchup)
30 ml (2 tablespoons) tomato paste
15 ml (1 tablespoon) Worcestershire sauce
15 ml (1 tablespoon) paprika
7.5 ml (1 ½ tsp) garlic powder
7.5 ml (1 ½ tsp) dried Italian herbs (oregano, thyme, basil)
1.25 ml (¼ tsp) salt
1.25 ml (¼ tsp) pepper
VEGETABLE SAUCE
100 g or 1 medium onion
75 g or 1 small red bell pepper
60 g or 1 large celery stalk
50 g or 1 small carrot
1 clove of garlic
7.5 ml (1 ½ tsp.) olive oil
500 ml (2 cups) tomato sauce or tomato coulis
15 ml (1 tablespoon) ketchup
7.5 ml (1 ½ tsp.) maple syrup (or honey)
2.5 ml ( ½ tsp) of smoked paprika
1.25 ml ( ¼ tsp) hot pepper powder (optional)
Salt and Pepper to taste
Preparation
FOR MEATLOAF
Preheat the oven to 180 °C (350 °F).
In a food processor, finely chop the onion, bell pepper, carrot, and celery.
In a large non-stick skillet over high heat, add olive oil and sauté chopped vegetables. Lightly salt and cook for about 7-8 minutes to allow them to release some water and the vegetables begin to brown. Set aside.
In the meantime, coarsely chop the white or red beans in a food processor.
In a large bowl, combine the remaining meatloaf ingredients.
Add meat, beans, and cooked vegetable mixture and mix well with hands or a spoon.
In a large oiled rectangular dish, shape the meatloaf into a cylinder.
Bake for about 1 hour or until a thermometer inserted in the center of the meat indicates 71 °C (160 °F).
FOR THE VEGETABLE SAUCE
Finely chop all the vegetables in a food processor.
In a large non-stick frying pan over high heat, add the olive oil and sauté the chopped vegetables. Lightly salt and cook for about 7-8 minutes.
Add remaining ingredients and simmer for 15-20 minutes.
Serve the sliced meatloaf topped with vegetable sauce, accompanied by mashed potatoes, rice, or pasta.
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