1 cup (250 ml) canned chickpeas, drained and rinsed

1 clove garlic

2 eggs

3/4 lb (350 g) extra-lean ground beef

3/4 lb (350 g) lean ground veal

2 tablespoons (30 ml) dried breadcrumbs

2 tablespoons (30 ml) chopped flat-leaf parsley

2 tablespoons (30 ml) paprika

1/2 teaspoon (2.5 ml) ground coriander

1/2 cup (125 ml) store-bought tomato sauce

Salt and pepper

With the rack in the middle position, preheat the oven to 180°C (350°F). Oil a 25-cm (10-inch) ring mould.

In the food processor, purée the chickpeas, garlic and eggs until smooth. Set aside.

In a bowl, combine the meat, breadcrumbs, parsley, spices, chickpea purée and tomato sauce. Season with salt and pepper.

Transfer the meat mixture to the mould. Drizzle 5 ml (1 teaspoon) oil on the cut part of the head of garlic and wrap in aluminum foil. Roast alongside the meatloaf. (The garlic is used in the tomato sauce.)

Bake until a thermometer inserted in the centre of the loaf reads 77°C (170°F), about 45 minutes. Let the garlic cool, then unwrap and squeeze the pulp into a small bowl. Set aside.

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