Bulgur Meatloaf Recipe | CDKitchen.com

ingredients

3/4 cup bulgur, SOAKED IN
1 cup boiling water
1 cup bread crumbs, see note
8 ounces sliced mushrooms
2 teaspoons dried thyme
1 teaspoon olive oil
1 large onion, chopped
1 large celery stalk, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 can (14.5 ounce size) tomatoes, chopped and drained
1/2 cup thick salsa or ketchup
2 eggs, or substitute
1 pound ground turkey breast

directions

Bring one cup of water to a boil and pour in the bulgur. Stir. Turn off heat. Cover and let "cook" for 30 minutes.

In a food processor fitted with metal blade, tear 2 to 3 slices of stale cracked wheat into pieces; add the mushroom slices and the measure of thyme. Process, pulsing, until coarsely chopped. Set aside.

Heat olive oil in a skillet over medium heat. Add onion, celery and garlic and cook, slowly, until vegetables are softened, about 5 minutes. Turn off heat. Add Worcestershire, drained tomatoes, and thick salsa (such as picante). Let stand until "cool" to the touch.

In a large bowl, beat egg and egg whites together to combine. Add turkey, the mushroom-crumb mixture, the soaked bulgur and fold in the onion-tomato mixture. Mix well.

Spray a 9x13-inch cake pan. Shape the meatloaf mixture into a mound about 3 inches high and oblong. (It will slump; if the loaf sinks, reduce the baking time). Bake at 350 degrees F for 75 minutes or less. Use a meat thermometer. Remove from oven and let stand 5 to 15 minutes before cutting.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Jean October 19, 2016

I don't think I can find bulgur in the place where I live. What can be a good substitute for bulgur?
- CDKitchen Reply:
  
  Quinoa, cracked wheat, couscous, barley, amaranth?