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.
From EatingWell: 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.
17 Reviews for Meatloaf
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.
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.
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!
I combined this recipe with the Blue Ribbon Meatloaf recipe and - based on additions from the reviews - this is what I came up with:
· ¼ cup Crimini or Shitake mushrooms, finely diced
· ½ cup Kasha Bulgar
· 3/4 cup Beef Broth - Organic, Low Sodium, boiling
· 1 tsp. Extra Virgin Olive Oil
· ½ small Vidalia or sweet onion, finely diced
· ¼ cup finely diced green bell pepper
· 1 medium (7”-8 ½” 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
· ¼ cup 1% Low-fat Milk
· ¼ cup Heinz Ketchup
· 1 Tbsp. Dried Parsley
· ¾ tsp. each dried Thyme & Marjoram
· ¼ tsp. Kosher salt
· Freshly ground pepper, ~55 cranks
· ¾ tsp. Porterhouse Seasoning (or Montreal Steak seasoning)
· ¼ 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 served this with Creamy Mashed Cauliflower (also from Eatingwell.com) for a very healthy but hearty Winter dinner!!!