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Meatloaf

September/October 2008

Your rating: None Average: 3.8 (101 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.



READER'S COMMENT:
"This was very good. I did add some horseradish from one of the previous comments. "
Meatloaf

17 Reviews for Meatloaf

09/08/2010

I really liked this recipe, I added 1/2cp frozen spinach to it and my kids loved it! Good way to get into the kids.

Comments
04/01/2010
Anonymous

Ooops....forgot to include that I made my own breadcrumbs from a heathy whole grain bread.

Comments
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.

Comments
01/16/2010

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.......

Comments
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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