Bulgur and lamb are flavored with mint and cumin in a Middle Eastern twist on meatloaf. Source: EatingWell Magazine, January/February 1998

Ruth Cousineau
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Ingredients

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Associated Recipes

Directions

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  • Preheat oven to 400 degrees F. Lightly oil an 8-inch-square baking pan or coat it with nonstick spray.

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  • Place bulgur in a large bowl and cover with warm water. Let soak for 30 minutes. Drain and return to bowl. Add lamb, onion, egg, garlic, mint, salt, cumin and pepper; mix well.

  • Transfer mixture to prepared pan. With dampened hands, form into a 7-by-4-inch loaf. Spread with 2 tablespoons Tart Tomato Sauce.

  • Bake until an instant-read thermometer inserted in center of loaf registers 160 degrees F, about 45 minutes. Transfer to a serving platter. Serve with remaining sauce.

Nutrition Facts

199 calories; total fat 8.7g 13% DV; saturated fat 3.4g; cholesterol 68mg 23% DV; sodium 470mg 19% DV; potassium 457mg 13% DV; carbohydrates 18.2g 6% DV; fiber 3.6g 14% DV; sugar 5g; protein 13.5g 27% DV; exchange other carbs 1; vitamin a iu 354IU; vitamin c 9mg; folate 33mcg; calcium 58mg; iron 3mg; magnesium 49mg; thiaminmg.