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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

10/27/2009

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

Comments
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 2 years 3 weeks 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.

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