Meatloaf

From EatingWell: September/October 2008 — Subscribe Now!

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:

"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! "

Comments

Comment	Posted
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!	3 weeks 2 days ago
It's worth the extra effort! This is a favorite of ours, and it makes a big batch! dhotle	3 weeks 4 days ago
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.	4 weeks 1 day ago