May 31, 2017

Meat and Grain Loaf

Print Recipe
4 people
Adding Split farro to traditional meatloaf brings texture and a sweet nutty flavor. Its amazing ability to absorb flavors make it an ideal filling pair with the onions, Italian seasoning, and ground beef. Don't have enough ground beef? Add split farro to stretch your recipe! Try split farro in your favorite meatball or vegetarian burger patty recipe.


Meatloaf Ingredients
  • 1 tablespoon olive oil plus extra for the pan
  • 2 cups yellow onion chopped
  • 2 teaspoons Italian Seasoning
  • 2 teaspoons sea salt
  • 1 cup Bluebird Split Emmer Farro
  • 2 cups apple juice or cider
  • 1 1/2 pounds ground beef
  • 1/2 cup Panko bread crumbs
  • 2 large eggs beaten
  • 2 tablespoons flat leaf parsley chopped
Glaze Ingredients
  • 1/2 cup apple juice
  • 3 tablespoons 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.
Glaze Instructions
  • In small saucepan combine apple juice, tomato paste, honey and mustard.  Heat ingredients and reduce slightly, about 2 to 3 minutes  Turn heat off.
  • Once meatloaf is cooked, top with chopped parsley and serve warm