Recipe Image

Lamb & Bulgur Loaf

  • 20 m
  • 1 h 30 m
Ruth Cousineau
“Bulgur and lamb are flavored with mint and cumin in a Middle Eastern twist on meatloaf.”

Ingredients

    • ½ cup bulgur
    • 8 ounces ground lamb
    • 1 onion, finely chopped
    • 1 large egg
    • 1 clove garlic, minced
    • 3 tablespoons chopped fresh mint
    • ¾ teaspoon salt
    • ½ teaspoon ground cumin
    • ¼ teaspoon freshly ground pepper
    • 2 cups Tart Tomato Sauce, (recipe follows), heated

Directions

  • 1 Preheat oven to 400°F. Lightly oil an 8-inch-square baking pan or coat it with nonstick spray.
  • 2 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.
  • 3 Transfer mixture to prepared pan. With dampened hands, form into a 7-by-4-inch loaf. Spread with 2 tablespoons Tart Tomato Sauce.
  • 4 Bake until an instant-read thermometer inserted in center of loaf registers 160°F, about 45 minutes. Transfer to a serving platter. Serve with remaining sauce.
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