Bulgur and lamb are flavored with mint and cumin in a Middle Eastern twist on meatloaf.

Ruth Cousineau
Source: EatingWell Magazine, January/February 1998

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Recipe Summary

total:
1 hr 30 mins
Servings:
6
Nutrition Profile:
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Ingredients

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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.

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Nutrition Facts

199 calories; protein 13.5g 27% DV; carbohydrates 18.2g 6% DV; dietary fiber 3.6g 15% DV; sugars 5.3g; fat 8.7g 13% DV; saturated fat 3.4g 17% DV; cholesterol 67.7mg 23% DV; vitamin a iu 354.2IU 7% DV; vitamin c 9.2mg 15% DV; folate 32.7mcg 8% DV; calcium 57.7mg 6% DV; iron 2.6mg 15% DV; magnesium 48.8mg 17% DV; potassium 456.6mg 13% DV; sodium 469.6mg 19% DV; thiamin 0.1mg 14% DV.