Pork Meat Loaf With Chickpeas |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Recipe shared at Food & Wine by Andrew Carmellini. Ingredients:
four 1-inch-thick slices italian bread, crusts removed |
1 cup milk |
4 ounces sliced bacon |
4 ounces sliced prosciutto |
1 medium onion, thinly sliced |
2 garlic cloves, very finely chopped |
4 sun-dried tomatoes packed in oil |
1 roasted red pepper from a jar |
2 large eggs |
2 tablespoons chopped flat leaf parsley |
1 teaspoon chopped thyme |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon dried oregano |
kosher salt & freshly ground black pepper |
2 1/2 lbs ground lean pork |
1 tablespoon extra-virgin olive oil, plus more for brushing |
1 cup tomato puree |
1 cup chicken stock or 1 cup low-sodium broth |
1/2 cup prepared plain hummus |
Directions:
1. Preheat the oven to 350°. Soak the bread slices in the milk until well saturated. Remove from milk and squeeze dry. In a food processor, pulse the bread, bacon and prosciutto. Add the onion, garlic, sun-dried tomatoes, roasted pepper and eggs; process to a paste. Pulse in the parsley, thyme, crushed red pepper, oregano and 1 teaspoon each of salt and pepper. Transfer to a bowl and knead in the pork.
2. Preheat the broiler. Pat the mixture into two 8-inch-long loaves. In a large nonstick roasting pan, heat the 1 tablespoon of oil. Transfer the loaves to the pan and cook over moderate heat until the bottoms are browned, 6 minutes. Brush the tops with oil and broil until slightly browned, 8 minutes. Lower the oven to 350°.
3. In a cup, combine the tomato puree, stock and hummus. Pour the mixture into the roasting pan and cook for 30 minutes, or until an instant-read thermometer inserted into the center of one of the loaves registers 180°. Light the broiler.
4. Spoon some of the sauce over the loaves and broil for 5 minutes, until browned. Transfer to a platter and serve with the gravy.
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