Rating: 4.56 stars
18 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2008

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Recipe Summary test

total:
1 hr 45 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place mushrooms in a small bowl and cover with warm water; let stand for 30 minutes. Combine bulgur with the boiling water in another small bowl and let soak until the bulgur is tender and the water has been absorbed, about 30 minutes. Remove the mushrooms from the liquid; trim stems and coarsely chop caps.

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  • Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

  • Heat oil in a small skillet over medium-low heat and add onion, celery and garlic. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add Worcestershire and cook for 3 minutes, scraping the pan well as the mixture becomes sticky. Add tomatoes, evaporated milk and ketchup; stir to combine. Continue cooking until the mixture is very thick, about 3 minutes. Remove from the heat and let cool.

  • Whisk egg and egg whites in a large bowl. Add beef, breadcrumbs, the soaked bulgur, the mushrooms and the tomato mixture. Stir in parsley, thyme and salt. Mix gently but thoroughly with your hands.

  • Mound the meatloaf mixture into a free-form loaf on the prepared baking sheet. Bake until the internal temperature reaches 165 degrees F, 50 to 60 minutes. Let cool for 10 minutes before slicing and serving.

Tips

Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. It simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.

Nutrition Facts

313 calories; protein 24g; carbohydrates 32.7g; dietary fiber 5.4g; sugars 6.1g; fat 9.7g; saturated fat 3.2g; cholesterol 63.3mg; vitamin a iu 392.6IU; vitamin c 6.4mg; folate 37.3mcg; calcium 98.3mg; iron 6.1mg; magnesium 52.2mg; potassium 476.5mg; sodium 436.1mg; thiamin 0.3mg; added sugar 2g.
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Reviews (12)

18 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/30/2011
Ooops....forgot to include that I made my own breadcrumbs from a heathy whole grain bread. Read More
Rating: 5 stars
10/30/2011
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....... Read More
Rating: 5 stars
10/29/2011
Wonderful Meatloaf! I used Quaker oatmeal in place of the breadcrumbs and used 1/2 cup Crystal Hot Sauce. Next time I will also put shredded carrotts in the recipe. It has a great taste and will never go back to the traditional method. Pros: Light and full of flavor Cons: It is a little time consuming but worth it. Read More
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Rating: 5 stars
10/29/2011
This was very good. I did add some horseradish from one of the previous comments. Read More
Rating: 4 stars
09/01/2013
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. Pros: Delicious hot and for leftovers Cons: Ingredient intensive Read More
Rating: 5 stars
10/30/2011
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! Read More
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Rating: 1 stars
10/29/2011
Not well received My family hated this meatloaf. They stated it smelled and tasted "weird". I didn't hate it but it is nowhere near as good as a traditional meatloaf. I was disappointed because I really wanted a healthier alternative to regular meatloaf. Pros: The dog ate it. Cons: Family hated it and it is time consuming. Read More
Rating: 5 stars
10/29/2011
Best Meatloaf Ever! This is the best meatloaf I've ever had makes me never want to eat the traditional style again! Pros: Healthier version complex flavors Cons: A fair amount of work to assemble Read More
Rating: 4 stars
02/16/2012
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! Pros: Moist flavorful Cons: large time intensive Read More