Gluten-free Easter meatloaf with chickpeas

Last Updated on December 4, 2024

It will take a little more time, but the result will be just great! Try this recipe for a very good Easter stuffing, which can be enjoyed even by people with allergies to classic flour.

Ingredients:

Quantity for 6 to 8 servings: 600 g of smoked flank 250 g of Crispins chickpea patty mix 200 g Extrudo corn crumb 200 g of pearl barley

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70 g onions 70 g leek 40 g lard 30 g

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500 ml milk 120 ml whipping cream 7 pcs of egg oil for baking cakes chopped nettles crushed cumin marjoram parsley foodie salt

Procedure:

Whisk the mixture for the chickpea patties vigorously in the warm milk along with one egg. Let everything rest for a short time and then form the mixture into any patties on a hot pan smeared with fat and fry them on both sides.

After cooling, cut the patties into uniform cubes.

In a frying pan in a little lard, fry the chopped onion until golden brown, then add the crushed cumin, crushed garlic, boiled and chopped nettles, which are supplemented with chopped herbs. Dice the heavily seasoned sausage and pre-cooked smoked flank and add to the pan with the leeks. Finally, pour the cream over everything and let it simmer briefly.

After the mixture has cooled, stir in the beaten eggs, salt and finally stir in the prepared chickpea fritters and most of the breadcrumbs. Then transfer everything into a pre-greased and breadcrumb-lined container.

This special stuffing – meatloaf – then bake in the oven at 160 degrees for about 30 – 40 minutes. Serve with salad.

Note:

Recipe for article: Value-added flours. Inspire not only for Easter