Lamb & Bulgur Loaf

From EatingWell: January/February 1998 — Subscribe Now!

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

6 servings

Active Time: 20 minutes

Total Time: 1 1/2 hours

Nutrition Profile

Ingredients

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

Preheat oven to 400°F. Lightly oil an 8-inch-square baking pan or coat it with nonstick spray.
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°F, about 45 minutes. Transfer to a serving platter. Serve with remaining sauce.

Nutrition

Per serving: 203 calories; 9 g fat (3 g sat, 4 g mono); 72 mg cholesterol; 19 g carbohydrates; 14 g protein; 5 g fiber; 431 mg sodium; 475 mg potassium.

Nutrition Bonus: Vitamin C (17% daily value), iron & Zinc (15% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 1/2 vegetable, 1 1/2 medium-fat meat