Lamb & Bulgur Loaf

Lamb & Bulgur Loaf

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From: EatingWell Magazine, January/February 1998

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1/2 cup bulgur
  • 8 ounces ground lamb
  • 1 onion, finely chopped
  • 1 large egg
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh mint
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground pepper
  • 2 cups Tart Tomato Sauce, (recipe follows), heated

Preparation

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  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.

Nutrition information

  • Per serving: 199 calories; 9 g fat(3 g sat); 4 g fiber; 18 g carbohydrates; 14 g protein; 33 mcg folate; 68 mg cholesterol; 5 g sugars; 354 IU vitamin A; 9 mg vitamin C; 58 mg calcium; 3 mg iron; 470 mg sodium; 457 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 1/2 vegetable, 1 1/2 medium-fat meat

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