Split farro adds a whole grain punch to this delectable meatloaf. Its amazing ability to absorb flavors make it an ideal filling pair with the onions, Italian seasoning, and ground beef. Try split farro in your favorite meatball or vegetarian burger patty recipe!
1 Tablespoon Olive Oil (plus extra for the pan)
2 Cups yellow onion, chopped
2 Teaspoon Italian Seasoning
2 Teaspoons of Sea Salt
1 Cup Split Emmer Farro
2 Cups Apple Juice or Cider
1 1/2 lbs. Ground Beef
1/2 Cup Panko Bread Crumbs
2 Large Eggs, Beaten
2 Tablespoons Flat Leaf Parsley, Chopped
1/2 Cup Apple Juice
3 Tablespoons of Tomato Paste
1 Tablespoon Honey
1 Tablespoon Honey Mustard
Heat oven to 325 degrees. Thoroughly oil a medium size bread pan.
On stove top place 1 cup of split emmer farro in 2 cups of apple juice, bring to a boil. Cover with a lid and turn heat to a simmer. Cook for 15 minutes. Turn heat off and let split farro sit for 5 minutes covered. Place split emmer in a separate bowl or on a cookie sheet and allow it to cool. This step can be done a few days in advance. You can also cook split emmer in a rice cooker; use the white rice setting.
In a medium size saucepan heat olive oil over medium heat. Add onions and Italian seasoning, saute onions until they are translucent (about 8 minutes). Set aside.
In medium size bowl combine ground beef, cooled split emmer (about 2 cups), bread crumbs, beaten eggs, and sea salt. When ingredients are thoroughly blended, place meat/farro blend into the oiled bread pan. Press ingredients with your hand so that the ground beef/farro blend assumes the shape of the loaf pan.
Place a sheet of parchment paper on a cookie sheet. Invert loaf onto parchment paper. Cover the top of the loaf with the tomato paste glaze (see below). Place loaf in a heated oven for 1 hour or until loaf reaches the internal temperature of 160 degrees.
Top with chopped parsley. Serve warm.
In small saucepan combine apple juice, tomato paste, honey and mustard. Heat ingredients and reduce slightly, about 2 to 3 minutes Turn heat off.