Meatloaf with Chickpea Purée

Preparation

• Meatloaf

  • 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.
  • 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.
  • 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.
  • Bake until a thermometer inserted in the centre of the meatloaf reads 170°F (77°C), about 45 minutes.

• Tomato Sauce

  • 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.
  • 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.
  • In a blender, purée the tomato sauce and the roasted garlic. Adjust the seasoning.
  • 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.