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; 8.7 g total fat; 3.4 g saturated fat; 68 mg cholesterol; 470 mg sodium. 457 mg potassium; 18.2 g carbohydrates; 3.6 g fiber; 5 g sugar; 13.5 g protein; 354 IU vitamin a iu; 9 mg vitamin c; 33 mcg folate; 58 mg calcium; 3 mg iron; 49 mg magnesium;