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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