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. "

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15 Reviews for Meatloaf

01/02/2011

janillb

Recommends this recipe

Best Meatloaf Ever!

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

Pros: Healthier version, complex flavors

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11/01/2010

poland91

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

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10/06/2010

mlmbonneville

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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