Meatloaf
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.
Source: EatingWell Magazine, September/October 2008
Gallery
Recipe Summary
Ingredients
Directions
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
Per Serving:
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.
Exchanges:
1 starch, 1 1/2 vegetable, 1 1/2 medium-fat meat