Chiatloaf
Recipe for Chia Meatloaf with Almond topping
Chia is the only grain that is starch-free. It is also gluten free. When cooked, it has a stickiness that holds meatloaf together nicely.
I usually make it with ground beef but have equally enjoyed it when made with ground pork, ground lamb and even ground bison. Ground poultry could be used. It is important that the ground meat have some fat for the chia to absorb (and for your health).
The almond topping is a nice touch but is not necessary. It needs to be made the night before and chilled before it is spread over the uncooked meatloaf.
I usually make it with ground beef but have equally enjoyed it when made with ground pork, ground lamb and even ground bison. Ground poultry could be used. It is important that the ground meat have some fat for the chia to absorb (and for your health).
The almond topping is a nice touch but is not necessary. It needs to be made the night before and chilled before it is spread over the uncooked meatloaf.
Equipment
For the meatloaf:
- Mixing bowl
- Sturdy stainless steel spoon for mixing
- Weighing scale or measuring cup
- Baking pan made of oven-proof glass or stainless steel – I use a pyrex dish 6½ x 8 in. (16.5 x 20 cm). An oven-proof glass meatloaf dish (9 x 5 in; 23 x 13 cm) would work as well but, as it is deeper, the meatloaf may need to be cooked longer. Or you could use a pie dish (7 or 8 in; 18 or 20 cm diameter).
- Small stainless steel saucepan and spoon
- Small glass bowl
Ingredients
Almond Topping:
- 1 cup stock – if you don’t have any stock, buy an extra 100g of the ground meat to cook in 1 cup of water
- 60 g (⅔ cup) ground almond
- ¼ tsp salt (unless the stock is already salted)
- 600 g (1½ lbs) ground meat – not extra lean, the chia needs some fat to absorb
- 200 g (1 cup) whole Chia seeds
- ½ to ¾ tsp salt
Instructions
Almond Topping (optional) – must be prepared the night before:
- In the saucepan, heat the stock to a boil
- (If you don’t have stock, put the extra 100g of ground meat in the saucepan with one cup of water – heat to a boil, stirring to separate the meat into ground bits – let simmer for 10 minutes)
- Add the salt and stir
- Add the ground almond and stir
- At a medium temperature, bring the mixture to a boil, stirring as needed
- Pour it into the small glass bowl and, when cooled, place in the fridge overnight
- Pre-heat oven to 300°F (150°C)
- Measure the chia seeds and mix in the salt
- In the large mixing bowl, alternate adding some chia, then some meat, then chia, then meat until it is all in the bowl. It is easier to mix if layered in the bowl in this manner.
- With the large stainless steel spoon, mix the ground meat and chia ‒ alternately mincing and turning the mixture and using the back of the spoon to press the chia seeds into the meat until it is all thoroughly mixed and pressed together.
- Then spoon the mixture into the baking pan
- Using the back of the spoon, press the mixture into the pan and smooth over the top until it is pressed flat.
- Then, if you made the almond topping, spoon it on top of the meatloaf and spread it evenly.
- Bake the meatloaf in the oven for 1¼ hours.
- Put a knife in the centre to see if it is done. A deeper pan or leaner meat may require longer cooking time.
