Bulgur Meatloaf With Prunes And Gouda Recipes

MEDITERRANEAN STYLE MEATLOAF

Mediterranean Style Meatloaf image

I call this recipe Mediterranean style because instead of using any breadcrumbs to bind the meatloaf, fine bulgur wheat is used. This is also used throughout the Mediterranean to make meatballs and kebabs. I buy bulgur in a Turkish market. They sell three different grinds of bulgur wheat. A coarse grind, which is brown in color and resembles buckwheat groats and cooks up like rice; a medium grind, which is a pasta color and just has to be soaked for 20 minutes in water; and the very fine grind which is like really tiny, tiny pasta (it had no instructions for cooking, but the package stated that it was for meatballs). I like to use bulgur instead of white rice or, in this case, breadcrumbs because it has a lower glycemic index and is packed with nutrients and proteins. Instead of the seasoning listed you could use a good seasoned salt or my current favorite, Badia Complete Seasoning.

Provided by threeovens

Categories Meatloaf

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 egg
1/2 onion, chopped
1 celery rib, chopped
1/4 cup ketchup
1/2 cup Bulgar wheat (fine)
1/4 cup feta cheese, crumbled
1 teaspoon ground cumin
1 teaspoon dried oregano
kosher salt & freshly ground black pepper
1 lb ground beef

Steps:

Preheat oven to 400 degrees F; place a rack over a rimmed baking sheet (I use a metal cookie cooling rack).
In a large mixing bowl, lightly beat egg.
Add in onion, celery, ketchup, bulgur, cheese, cumin, oregano and season with salt and pepper to taste; mix well.
Add ground beef and mix well; using your hands works best.
Shape loaf to desire size and shape and place in the center of the rack.
Bake until an instant read meat thermometer registers 165 degrees F, about 45 minutes.

Nutrition Facts : Calories 329.6, Fat 20.4, SaturatedFat 8.5, Cholesterol 131.9, Sodium 374.9, Carbohydrate 10.5, Fiber 1.6, Sugar 4.7, Protein 25.3

TURKEY & BULGUR LOAF

Turkey & Bulgur Loaf image

Make and share this Turkey & Bulgur Loaf recipe from Food.com.

Provided by PollyB

Categories Poultry

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup Bulgar wheat
2 1/4 cups water
2 lbs ground turkey
1 large yellow onion, peeled and minced
1/2 medium red peppers (optional) or 1/2 medium green pepper, cored, seeded and minced (optional)
3 eggs
1 cup milk (the broth and water will make a softer, moister loaf than the milk which coagulates as the meatloaf) or 1 cup water (the broth and water will make a softer, moister loaf than the milk which coagulates as the meatloaf)
1/4 cup tomato paste or 1/4 cup tomato sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crumbled dried marjoram
1/4 teaspoon dried thyme leaves

Steps:

Preheat oven to 325 degrees.
Boil the bulgur gently in the water in a covered saucepan for 20 to 25 minutes, until fluffy-tender.
Cook for 15 minutes, then mix with remaining ingredients, using your hands.
Pack into a well-greased 9 x 5 x 3 inch loaf pan and bake uncovered for 1 1/2 hours or until the loaf is nicely browned and pulls slightly from the sides of the pan. Cool the loaf upright in its pan on a wire rack for 30 minutes, then turn out and serve.
You can wait less than 30 minutes for it to cook, but it has a tendency to fall apart.
Still tastes good though!

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