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Lamb & Bulgur Loaf

:  January/February 1998

Your rating: None Average: 5 (2 votes)

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


Lamb & Bulgur Loaf Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low sodium | Healthy weight |

View Our Nutrition Guidelines »

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

This recipe calls for:

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Preparation

  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

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).

Carbohydrate Servings: 1

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


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low calorie
Low carbohydrate
Low sodium
Healthy weight
Diabetes appropriate
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
6
Main Ingredient
Lamb
Preparation/ Technique
Bake
Meal/Course
Dinner

Season
Spring
Fall
Winter
Style/Theme
Entertaining, casual
Type of Dish
Main dish, meat
Ethnic/Regional
Middle Eastern
Publication
January/February 1998
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