Turkey & Bulgur Loaf

• 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 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 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

1. Preheat oven to 325 degrees.
2. Boil the bulgur gently in the water in a covered saucepan for 20 to 25 minutes, until fluffy-tender.
3. Cook for 15 minutes, then mix with remaining ingredients, using your hands.
4. 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.
5. You can wait less than 30 minutes for it to cook, but it has a tendency to fall apart.
6. Still tastes good though!

bulgar wheat, water, ground turkey, yellow onion, red peppers, eggs, milk, tomato paste, salt, pepper, marjoram, thyme

Taken from www.food.com/recipe/turkey-bulgur-loaf-39357 (may not work)