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Meatloaf

September/October 2008

Your rating: None Average: 3.9 (89 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 Recipe

17 Reviews for Meatloaf

10/01/2013
Anonymous

We have been losing weight as a family and getting tired of Chicken and Spinach salad so I compromised for a healthy form of comfort food. It was like Thanksgiving to us and even my baby loved it! I use ground Turkey mixed with spinach feta ground Chicken from Sprouts. I used fresh mushrooms instead of dry and added jalepeno ketsup on the grown up side. No milk or broth needed. I use fresh tomatoes instead of canned and regular bread crumbs. (Its only one cup in the whole loaf, big deal!!) I also added diced yellow squash and nobody complained. My 5 year old son is super picky and approves this recipe.

Comments
09/01/2013
Anonymous
Beautiful and Delicious

This is a really good meatloaf recipe and the leftovers make great sandwiches and fajitas. I made two free form loaves and brushed the tops with ketchup which gave them a lovely visual appeal.

Delicious hot and for leftovers
Comments
01/01/2013
Anonymous
Good healthy alternative

I followed the recipe mostly but made some changes based on other posts:
1) used fresh portabella mushrooms (2 cups, I hope thats the right conversion from dry mushrooms in the recipe???)
2) Added ~3/4 cup of mixed red and green bell peppers
3) used beef broth for bulgar instead of water
4) used 1 teaspoon each of fresh sage and dried thyme instead of the 2 teaspoons of thyme
5) used 96% lean meat
Overall good. It was a little dry, next time I might now cook it quite as long and I will use more broth in the bulgar. I may skip the sage next time as well. It was potent. This was a large recipe. Since its just me and husband, I have lots of leftovers in the freezer :-)
Will make it again though in the future if I crave meatloaf.

healthy
Comments (1)

9 comments

 
John_162 wrote 40 weeks 4 days ago

I love the comments on

I love the comments on potential variations. But it does amuse me (and not just this review) that the recipe has had some substantial changes and then the reviewer complains that it is dry and only gives it 3 stars - It isn't really the original recipe that is being reviewed and rated!

02/16/2012
Anonymous
Excellent Recipe!

This was a very good recipe and we loved the result. It was more time intensive than I expected, and it was quite a large meatloaf, but it was delicious! Easier next time because I will have made it once. Substituted crushed triskets because I was out of breadcrumbs, but followed the directions otherwise. Loved the texture and it is going to be grand on sandwiches! Will definately make it again!

Moist, flavorful
Meatloaf
Comments
11/21/2011
Tweaked This, and It Is THE BEST EVER!!

I combined this recipe with the Blue Ribbon Meatloaf recipe and - based on additions from the reviews - this is what I came up with:
· ¼ cup Crimini or Shitake mushrooms, finely diced
· ½ cup Kasha Bulgar
· 3/4 cup Beef Broth - Organic, Low Sodium, boiling
· 1 tsp. Extra Virgin Olive Oil
· ½ small Vidalia or sweet onion, finely diced
· ¼ cup finely diced green bell pepper
· 1 medium (7”-8 ½” long) celery stalk, finely minced
· 1 Heaping Tbsp. minced garlic (4 large cloves)
· 8 oz. Guinness Draught Stout Beer
· 1 Tbsp. Lea & Perrin's Worchestershire Sauce
· ¼ cup 1% Low-fat Milk
· ¼ cup Heinz Ketchup
· 1 Tbsp. Dried Parsley
· ¾ tsp. each dried Thyme & Marjoram
· ¼ tsp. Kosher salt
· Freshly ground pepper, ~55 cranks
· ¾ tsp. Porterhouse Seasoning (or Montreal Steak seasoning)
· ¼ cup Egg substitute
· 1 Large egg white
· 1/3 cup seasoned Panko
· 8 oz. Lean Ground Sirloin
· 4 oz. Jennie-O Extra Lean Ground Turkey
I cut the recipe in half (for just my hubs and I, plus leftovers) and followed the directions in this recipe. I used a digital thermometer & pulled it out at 165 degree internal temp. The result? Oooohhhhhh, so delicious!!! This meatloaf was thick, dense, really super flavorful!! This was the greatest meatloaf my husband and I have ever had! With the above changes & portions cut into 8 pieces @ 2 pieces each (which was REALLY filling!) comes out to 334 calories! I served this with Creamy Mashed Cauliflower (also from Eatingwell.com) for a very healthy but hearty Winter dinner!!!

Delicious, healthy!
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