Meatloaf V
An easy beef built around ground beef, ground pork and canned chickpeas, drained and rinsed — roughly 65 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for oven and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 180 C (350 F) and lightly grease a loaf pan or line a baking sheet with parchment.
- Mash the drained chickpeas coarsely with a fork in a large bowl, leaving some texture, then stir in the breadcrumbs and milk and let them soak for 5 minutes.
- Add the ground beef, ground pork, egg, diced onion, worcestershire sauce, garlic powder, sage, salt, and pepper, then mix gently with your hands just until combined, being careful not to overwork the meat.
- Press the mixture into the loaf pan or shape it into a firm loaf on the baking sheet, then spread the ketchup evenly over the top.
- Bake for 55 to 70 minutes, until the loaf is browned and an instant-read thermometer inserted into the center reads at least 74 C (165 F), the safe doneness for a ground beef and pork mixture.
- Remove from the oven and let the meatloaf rest for 10 minutes so the juices settle, then slice and serve.
You'll use: Oven · Pan · Baking sheet
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Meatloaf V take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Meatloaf V is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: MeatloafWithSauce.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.