The addition of richly flavored dried mushrooms and the whole-grain goodness of bulgur increases the vitamins and minerals and decreases the saturated fat of this meatloaf. The loaf is free-form, rather than baked in a loaf pan, which means more delicious, browned crust. This recipe is large enough to feed a big group or, even better, have leftovers for a cold sandwich the next day. Source: EatingWell Magazine, September/October 2008

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place mushrooms in a small bowl and cover with warm water; let stand for 30 minutes. Combine bulgur with the boiling water in another small bowl and let soak until the bulgur is tender and the water has been absorbed, about 30 minutes. Remove the mushrooms from the liquid; trim stems and coarsely chop caps.

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  • Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

  • Heat oil in a small skillet over medium-low heat and add onion, celery and garlic. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add Worcestershire and cook for 3 minutes, scraping the pan well as the mixture becomes sticky. Add tomatoes, evaporated milk and ketchup; stir to combine. Continue cooking until the mixture is very thick, about 3 minutes. Remove from the heat and let cool.

  • Whisk egg and egg whites in a large bowl. Add beef, breadcrumbs, the soaked bulgur, the mushrooms and the tomato mixture. Stir in parsley, thyme and salt. Mix gently but thoroughly with your hands.

  • Mound the meatloaf mixture into a free-form loaf on the prepared baking sheet. Bake until the internal temperature reaches 165 degrees F, 50 to 60 minutes. Let cool for 10 minutes before slicing and serving.

Tips

Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. It simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.

Nutrition Facts

313 calories; 9.7 g total fat; 3.2 g saturated fat; 63 mg cholesterol; 436 mg sodium. 477 mg potassium; 32.7 g carbohydrates; 5.4 g fiber; 6 g sugar; 24 g protein; 393 IU vitamin a iu; 6 mg vitamin c; 37 mcg folate; 98 mg calcium; 6 mg iron; 52 mg magnesium; 2 g added sugar;

Reviews (18)

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18 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/08/2017
Delicious recipe. Much like everyone else here I made a couple of changes. --I used 2 cups of chopped fresh mushrooms --I couldn't find bulgur at my megamart so I used quinoa. 1/2 cup dry cooked in a cup of water. --I also added a siracha-ketchup glaze to it. Read More
Rating: 5 stars
10/01/2013
We have been losing weight as a family and getting tired of Chicken and Spinach salad so I compromised for a healthy form of comfort food. It was like Thanksgiving to us and even my baby loved it! I use ground Turkey mixed with spinach feta ground Chicken from Sprouts. I used fresh mushrooms instead of dry and added jalepeno ketsup on the grown up side. No milk or broth needed. I use fresh tomatoes instead of canned and regular bread crumbs. (Its only one cup in the whole loaf big deal!!) I also added diced yellow squash and nobody complained. My 5 year old son is super picky and approves this recipe. Read More
Rating: 4 stars
09/01/2013
Beautiful and Delicious This is a really good meatloaf recipe and the leftovers make great sandwiches and fajitas. I made two free form loaves and brushed the tops with ketchup which gave them a lovely visual appeal. Pros: Delicious hot and for leftovers Cons: Ingredient intensive Read More
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Rating: 3 stars
01/01/2013
Good healthy alternative I followed the recipe mostly but made some changes based on other posts: 1) used fresh portabella mushrooms (2 cups I hope thats the right conversion from dry mushrooms in the recipe???) 2) Added 3/4 cup of mixed red and green bell peppers 3) used beef broth for bulgar instead of water 4) used 1 teaspoon each of fresh sage and dried thyme instead of the 2 teaspoons of thyme 5) used 96% lean meat Overall good. It was a little dry next time I might now cook it quite as long and I will use more broth in the bulgar. I may skip the sage next time as well. It was potent. This was a large recipe. Since its just me and husband I have lots of leftovers in the freezer:-) Will make it again though in the future if I crave meatloaf. Pros: healthy Cons: alot of work in my opinion Read More
Rating: 4 stars
02/16/2012
Excellent Recipe! This was a very good recipe and we loved the result. It was more time intensive than I expected and it was quite a large meatloaf but it was delicious! Easier next time because I will have made it once. Substituted crushed triskets because I was out of breadcrumbs but followed the directions otherwise. Loved the texture and it is going to be grand on sandwiches! Will definately make it again! Pros: Moist flavorful Cons: large time intensive Read More
Rating: 5 stars
11/21/2011
Tweaked This and It Is THE BEST EVER!! I combined this recipe with the Blue Ribbon Meatloaf recipe and - based on additions from the reviews - this is what I came up with: - - cup Crimini or Shitake mushrooms finely diced - - cup Kasha Bulgar - 3/4 cup Beef Broth - Organic Low Sodium boiling - 1 tsp. Extra Virgin Olive Oil - - small Vidalia or sweet onion finely diced - - cup finely diced green bell pepper - 1 medium (7"-8 - " long) celery stalk finely minced - 1 Heaping Tbsp. minced garlic (4 large cloves) - 8 oz. Guinness Draught Stout Beer - 1 Tbsp. Lea & Perrin's Worchestershire Sauce - - cup 1% Low-fat Milk - - cup Heinz Ketchup - 1 Tbsp. Dried Parsley - - tsp. each dried Thyme & Marjoram - - tsp. Kosher salt - Freshly ground pepper 55 cranks - - tsp. Porterhouse Seasoning (or Montreal Steak seasoning) - - cup Egg substitute - 1 Large egg white - 1/3 cup seasoned Panko - 8 oz. Lean Ground Sirloin - 4 oz. Jennie-O Extra Lean Ground Turkey I cut the recipe in half (for just my hubs and I plus leftovers) and followed the directions in this recipe. I used a digital thermometer & pulled it out at 165 degree internal temp. The result? Oooohhhhhh so delicious!!! This meatloaf was thick dense really super flavorful!! This was the greatest meatloaf my husband and I have ever had! With the above changes & portions cut into 8 pieces @ 2 pieces each (which was REALLY filling!) comes out to 334 calories! I Read More
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Rating: 5 stars
10/30/2011
Sounds delicious but I'm not going to cook the ingredients of a meatloaf. Meatloaf means putting stuff into a bowl mixing into the meat and baking in the oven. No PRE-COOKING stuff. Read More
Rating: 5 stars
10/30/2011
It's worth the extra effort! This is a favorite of ours and it makes a big batch! Read More
Rating: 5 stars
10/30/2011
I made this for my family and they all loved it. I had fresh crimini mushrooms on hand so I stir fried those first and then added them in per the recipe. Had 0 leftovers! Read More
Rating: 5 stars
10/30/2011
I made this last night and it is delicious! It's wonderful to have a meatloaf that's got more vegetarian proteins in proportion to the beef (the bulgur eggs etc) making it light and a far better balance than primarily a meat based loaf. I omitted the canned evaporated milk; used Panko for the bread crumbs; & used fresh crimini mushrooms quickly stir fried and added to the mix and baked it in a loaf pan rather than free form. Took about an hour at 350 to get to 165 internal heat - though mine was up to 175 and was still moist. The prep doesn't take that long and is well worth it for a fabulous tasting meal. Served it with garlic mashed potatoes....... Read More
Rating: 5 stars
10/30/2011
Ooops....forgot to include that I made my own breadcrumbs from a heathy whole grain bread. Read More
Rating: 5 stars
10/30/2011
An excellent meatloaf. Made a few changes....drained the tomatoes and used the juice (mixed with beef broth to equal the one cup measure called for) instead of water to prepare the bulgur used fresh baby portobellos (roughly chopped) instead of dried mushrooms added 1/2 c chopped bell pepper and changed the 2 tsps. dried thyme to 1 tsp. thyme and 1 tsp. tarragon (think I'll use sage instead of tarragon next time). Will also add some horseradish. This was good the first night but even better the next night and made fabulous sandwiches. It makes quite a large meatloaf....I froze half of it. Read More
Rating: 5 stars
10/30/2011
I really liked this recipe I added 1/2cp frozen spinach to it and my kids loved it! Good way to get into the kids. Read More
Rating: 5 stars
10/29/2011
I really enjoyed this meatloaf and was first surprised that it made such a big batch. I also though just before cooking it that it was to moist and that I hadn't drained the tomatoes enough but it finally turned out fantastic. Next time around I'll change it up a bit with fresh tomatoes crimini mushrooms fresh herbs such as thym and sage and make the bulgur with broth rather the water and bison rather then beef... Let you all know how it turns out! Read More
Rating: 5 stars
10/29/2011
This was very good. I did add some horseradish from one of the previous comments. Read More
Rating: 5 stars
10/29/2011
Best Meatloaf Ever! This is the best meatloaf I've ever had makes me never want to eat the traditional style again! Pros: Healthier version complex flavors Cons: A fair amount of work to assemble Read More
Rating: 5 stars
10/29/2011
Wonderful Meatloaf! I used Quaker oatmeal in place of the breadcrumbs and used 1/2 cup Crystal Hot Sauce. Next time I will also put shredded carrotts in the recipe. It has a great taste and will never go back to the traditional method. Pros: Light and full of flavor Cons: It is a little time consuming but worth it. Read More
Rating: 1 stars
10/29/2011
Not well received My family hated this meatloaf. They stated it smelled and tasted "weird". I didn't hate it but it is nowhere near as good as a traditional meatloaf. I was disappointed because I really wanted a healthier alternative to regular meatloaf. Pros: The dog ate it. Cons: Family hated it and it is time consuming. Read More