September/October 2008

Your rating: None Average: 3.8 (111 votes)

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.

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

17 Reviews for Meatloaf

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.

The dog ate it.
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.

Light and full of flavor
Best Meatloaf Ever!

This is the best meatloaf I've ever had, makes me never want to eat the traditional style again!

Healthier version, complex flavors

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


I really enjoyed this meatloaf and was first surprised that it made such a big batch. I also though, just before cooking it that it was to moist and that I hadn't drained the tomatoes enough but it finally turned out fantastic. Next time around I'll change it up a bit with fresh tomatoes, crimini mushrooms, fresh herbs such as thym and sage and make the bulgur with broth rather the water and bison rather then beef...
Let you all know how it turns out !


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