Ingredients
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
Instructions
- 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