Bulgur Meatloaf Recipe

• 3/4 c. bulgur soaked in
• 1 c. boiling water
• 1 c. bread crumbs see note
• 8 ounce sliced mushrooms
• 2 tsp dry thyme
• 1 tsp extra virgin olive oil
• 1 lrg onion minced
• 1 lrg celery stalk minced
• 2 x cloves garlic chopped
• 1 Tbsp. Worcestershire sauce
• 14 1/2 ounce canned tomatoes minced and liquid removed
• 1/2 c. thick salsa or possibly catsup
• 2 x Large eggs or possibly substitute
• 1 lb grnd turkey breast grnd

1. Bring one c. of water to a boil and pour in the bulgur.
2. Stir.
3. Turn off heat.
4. Cover and let "cook" for 30 min.
5. In a food processor fitted with metal blade, tear 2 to 3 slices of stale cracked wheat into pcs; add in the mushroom slices and the measure of thyme.
6. Process, pulsing, till coarsely minced.
7. Set aside.
8. Heat extra virgin olive oil in a skillet over medium heat.
9. Add in onion, celery and garlic and cook, slowly, till vegetables are softened, about 5 min.
10. Turn off heat.
11. Add in Worcestershire, liquid removed tomatoes, and thick salsa (such as picante).
12. Let stand till "cold" to the touch.
13. In a large bowl, beat egg and egg whites together to combine.
14. Add in turkey, the mushroom-crumb mix, the soaked bulgur and mix in the onion-tomato mix.
15. Mix well.
16. Spray a 9x13-inch cake pan.
17. Shape the meatloaf mix into a mound about 3 inches high and oblong.
18. (It will slump; if the loaf sinks, reduce the baking time).
19. Bake at 350F for 75 mins or possibly less.
20. Use a meat thermometer.
21. Remove from oven and let stand 5 to 15 min before cutting.
22. Serve 10 at about 172 cals (3.6 g fat / 18.3% cff) /mc3 est.
23. Changes: The original recipe called for 1/2 c. of evaporated skim lowfat milk cooked with the tomatoes and catsup till thickened.
24. It also used 1/2 lb.
25. lean grnd beef and 1 c. shiitake mushrooms soaked in 1 c. water then minced.
26. Finally, it used salt.
27. Leftovers: cube and add in to soups, like minestrone.
28. Serve with salad in pita.
29. etc
30. Inland Empire Magazine 1997 April: "Comfort Foods... Slimmed Down" by Linda Keagle.
31. (Linda cites a survey on this topic by Food and Wine Magazine but does not credit the source of this and three other recipes.)
32. NOTES : Well, I was surprised by this one.
33. Almost afraid to say but I should warn you: it had an unfamiliar aroma while it was baking.
34. We were picking up on the nuttiness of the bulgur; the acidity of the tomato.
35. Once it was cooked, the "flattened" loaf looked odd.
36. But it tasted... Good!

bulgur soaked, boiling water, bread crumbs see, mushrooms, thyme, olive oil, onion, garlic, worcestershire sauce, tomatoes, salsa, eggs

Taken from cookeatshare.com/recipes/bulgur-meatloaf-94948 (may not work)