17 Reviews
From: EatingWell Magazine September/October 2008

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.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup dried mushrooms, such as shiitake, porcini or chanterelle
  • 1 cup bulgur, (see Ingredient Note)
  • 1 cup boiling water
  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 15-ounce can diced tomatoes, drained
  • 1/2 cup nonfat evaporated milk
  • 1/2 cup ketchup
  • 1 large egg
  • 2 large egg whites
  • 1 1/2 pounds 90%-lean ground beef
  • 1 cup fine dry breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt


  • Active

  • Ready In

  1. 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.
  2. Preheat oven to 350 °F. Coat a baking sheet with cooking spray.
  3. 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.
  4. 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.
  5. Mound the meatloaf mixture into a free-form loaf on the prepared baking sheet. Bake until the internal temperature reaches 165 °F, 50 to 60 minutes. Let cool for 10 minutes before slicing and serving.
  • 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,

Nutrition information

  • Per serving: 313 calories; 10 g fat(3 g sat); 5 g fiber; 33 g carbohydrates; 24 g protein; 37 mcg folate; 63 mg cholesterol; 6 g sugars; 2 g added sugars; 393 IU vitamin A; 6 mg vitamin C; 98 mg calcium; 6 mg iron; 436 mg sodium; 477 mg potassium
  • Nutrition Bonus: Iron (34% daily value), Zinc (26% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 1/2 vegetable, 1 1/2 medium-fat meat

Reviews 17

October 01, 2013
profile image
By: EatingWell User
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.
September 01, 2013
profile image
By: EatingWell User
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
January 01, 2013
profile image
By: EatingWell User
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
February 16, 2012
profile image
By: EatingWell User
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
November 21, 2011
profile image
By: shawneegirl
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 (7GÇ¥-8 -+GÇ¥ 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
May 11, 2011
profile image
By: Debra
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.
February 05, 2011
profile image
By: Frances Ingram Rowan
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.
January 02, 2011
profile image
By: janillb
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
November 01, 2010
profile image
By: Yazworm91
This was very good. I did add some horseradish from one of the previous comments.