Pork Meat Loaf with Chickpeas

Chef Way To make juicy meatballs, Andrew Carmellini mixes ground pork loin and jowl with pancetta and nearly 20 other ingredients. He then braises the meatballs in a spicy tomato-chickpea sauce.

Easy Way Mix the meat in a food processor, leaving out the pork jowl and about a dozen other ingredients. Instead of meatballs, which require time to form, shape the meat into loaves then cook them in a spicy tomato sauce blended with prepared hummus.

  • Active:
  • Total Time:
  • Servings: 8
KEY: Fall, Winter, Chef Recipes Made Easy, American, Italian, Make Ahead, Staff Favorites, Dinner

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Ingredients

  • Four 1-inch-thick slices of Italian bread, crusts removed, bread soaked in 1 cup of milk and squeezed dry
  • 4 ounces sliced bacon
  • 4 ounces sliced prosciutto
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, very finely chopped
  • 4 oil-packed sun-dried tomatoes
  • 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
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground pepper
  • 2 1/2 pounds lean ground pork
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 cup tomato puree
  • 1 cup chicken stock or low-sodium broth
  • 1/2 cup prepared plain hummus

How to make this recipe

  1. Preheat the oven to 350°. 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.

Suggested Pairing

Robust Aglianico.

Contributed By Photo © Lucy Schaeffer Published November 2006

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