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

04/01/2010

Anonymous

An excellent meatloaf. Made a few changes....drained the tomatoes and used the juice (mixed with beef broth to equal the one cup measure called for) instead of water to prepare the bulgur, used fresh baby portobellos (roughly chopped) instead of dried mushrooms, added 1/2 c chopped bell pepper, and changed the 2 tsps. dried thyme to 1 tsp. thyme and 1 tsp. tarragon (think I'll use sage instead of tarragon next time). Will also add some horseradish. This was good the first night, but even better the next night and made fabulous sandwiches. It makes quite a large meatloaf....I froze half of it.

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01/16/2010

shalom

I made this last night, and it is delicious! It's wonderful to have a meatloaf that's got more vegetarian proteins in proportion to the beef (the bulgur, eggs, etc), making it light and a far better balance than primarily a meat based loaf.

I omitted the canned evaporated milk; used Panko for the bread crumbs; & used fresh crimini mushrooms quickly stir fried and added to the mix, and baked it in a loaf pan, rather than free form. Took about an hour at 350 to get to 165 internal heat - though mine was up to 175, and was still moist.

The prep doesn't take that long, and is well worth it for a fabulous tasting meal. Served it with garlic mashed potatoes.......

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10/29/2009

Anonymous

I made this for my family and they all loved it. I had fresh crimini mushrooms on hand so I stir fried those first and then added them in per the recipe. Had 0 leftovers!

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10/27/2009

dhotle

It's worth the extra effort! This is a favorite of ours, and it makes a big batch!

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10/23/2009

Anonymous

Sounds delicious, but I'm not going to cook the ingredients of a meatloaf. Meatloaf means putting stuff into a bowl, mixing into the meat, and baking in the oven. No PRE-COOKING stuff.

Comments (1)

9 comments

JK_9 wrote 10 weeks 1 day ago

I used to just toss raw

I used to just toss raw veggies into my meatloaf, too, but pre-cooking the veggies makes a big difference! It softens up the veggies so they aren't still slightly raw and chunky bits in the meatloaf.