Chickpea free

Dinner tonight was Pot Roast Meatloaf (Recipe #43). 


You start with cooking onions off in a frying pan with cumin and coriander till soft then leaving them to cool (I got impatient and didn't leave them to cool). Smash sayos up (I used Oscar) add them to a bowl with the cool onion, mince, dijon mustard, dried oregano, pepper, salt and 1 egg. Moosh with hands till combined and make a rugby ball out of the mince and place in a baking tray. Cook for 30min in a preheated oven at 200 degrees (I had the oven at 180 because we have a small oven that compensates by being too hot).


Chope your 2nd onion into 1cm pieces with 2 cloves of garlic and a chilli. Fry in a pan with smoked paprika (I cannot stand the smell of Smoked Paprika for some reason, but I did add it) When the onions are soft add the tins of tomatoes and chickpeas. Now we have had enough chickpeas for the moment. Everything Jamie can put chickpeas in he does so we decided to leave them out. I asked the family and it was a flat 'no chickpeas'. Add balsamic vinegar and worcestershire sauce and being to the boil and simmer for 10min.


Once the meatloaf had had it's 30min transfer it to a baking dish and pour sauce around it. Sprinkle with fresh rosemary and lay prosciutto over and around it. Put it back in the oven for another 15 min until prosciutto is crispy.  


We served this with couscous (that worked this time). Yum. It will be a meatloaf sandwich for work tomorrow!!