Meatloaf

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.

READER'S COMMENT:

"This was very good. I did add some horseradish from one of the previous comments. "

Create a Review

15 Reviews for Meatloaf

01/01/2013

Anonymous

Recommends this recipe

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

Comments

02/16/2012

Anonymous

Recommends this recipe

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

Meatloaf

Comments

11/21/2011

shawnee_girl34

Recommends this recipe

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:
· 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!!!

Pros: Delicious, healthy!

Comments

05/11/2011

hamlinx4

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.

Comments

02/05/2011

frances.ingram

Recommends this recipe

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

Comments