Not your mama's meatloaf

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 302.9
  • Total Fat: 20.1 g
  • Cholesterol: 83.8 mg
  • Sodium: 578.9 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 17.1 g

View full nutritional breakdown of Not your mama's meatloaf calories by ingredient
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Number of Servings: 8


    1.5 lb lean ground beef
    1 can garbanzo beans, drained & rinsed
    1 can diced tomatoes (I used fire roasted)
    1 onion, diced fine
    2 large cloves garlic, minced
    2 slices bread made into crumbs or 12 crackers crushed
    1 egg
    1 t dried oregano
    1.5 t cumin
    1 t Paperkia
    1/8 t ground pepper
    kosher salt
    juice of 1/2 lemon
    2 T Worcestershire sauce
    1 T Dijon mustard
    6 strips bacon cut in half


makes 8 servings
Sautee the onions in the oil, cook on high heat until onions start to brown. Add the garbanzo beans, tomatoes with juices and spices, stir well allowing the tomato juices to deglaze the pan. Pour the onion/garbanzo mix into a large mixing bowl and allow to cool about 15 min or until cool enough to handle.

Add Worcestershire sauce, Dijon mustard and lemon juice to the bowl. Mix well. Add the ground beef, bread crumbs and egg. Using your hands mix it all up but don't over mix this. You just want it to come together.Spray a sheet pan with cooking spray. Pour the meat mixture out onto the sheet pan and form it into a long rectangular loaf, about 2 inches high. Make an indention down the middle of the loaf, this will prevent it from becoming dome shaped when it cooks.Layer the bacon strips over top of the loaf.

Put the meatloaf into a 450 oven and immediately turn the heat down to 350. The initial high temps will help crisp up the bacon. Cook about 60 minutes or until internal temperature reaches 155-160. If needed put the loaf under the broiler for a few minutes to crisp up the bacon. Allow the meatloaf to rest at least 5-10 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user KITCHENWITCHAY.

TAGS:  Beef/Pork |

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