| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Eggs |
|
Lowfat, Meatloaf |
9 |
Servings |
INGREDIENTS
| 1/2 |
c |
Bulgur; soaked in |
| 1 |
c |
Boiling water |
| 1 |
|
Onion; finely chopped |
| 2 |
ts |
Olive oil or vegetable cooking spray |
| 1/4 |
ts |
Celery seed |
| 1/2 |
ts |
Bonquet garni or other dried herb blend |
|
|
Pepper |
| 1 |
|
Carrot |
| 1 |
|
Leafy rib celery |
| 2 |
tb |
Walnut pieces |
| 3/4 |
c |
Bell pepper strips; tri-color; frozen |
| 8 |
oz |
Ground beef sirloin; 8% fat |
| 1 1/4 |
lb |
Ground turkey breast |
| 1/4 |
c |
Egg substitute |
| 1/4 |
c |
Jerk sauce |
| 1/2 |
c |
Bread crumbs; or as needed |
| 2 |
tb |
Jerk sauce; for topping |
INSTRUCTIONS
Soak the cracked wheat bulgur in the boiling water. While that is soaking,
soften the onion in olive oil in a non-stick pan over medium low heat,
covered for about 5 minutes. Season the onions with celery seed, your
choice of herbs, and plenty of pepper.
Chop a carrot and a leafy stalk of celery; place in the bowl of a food
processor. Add a handful or two of bell pepper strips (frozen or fresh) and
walnut pieces. Process until coarsely chopped. Strain the bulgur.
In a large bowl or rimmed baking sheet, combine and knead ground beef and
turkey with the chopped vegetables, bulgur, liquid egg and jerk sauce. Add
enough bread crumbs to shape a loaf; the loaf should be fairly moist but
hang together.
Put the loaf in a loaf pan (9x5) and reshape the loaf to form channel on
the long sides. Bake in a 350F for 90 minutes or longer or until a
thermometer reads 165F. Remove from oven and let cool for 10 minutes before
slicing. Serves 9, 299 cals each and 24% cff (5g fat)
>Tested by Pat and Bob Hanneman 11/20/98 Neighbors wanted to know what I
was making that smelled so good. Now, that's a compliment.
Recipe by: Hanneman Nov 1998
Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 20, 1998, converted
by MM_Buster v2.0l.
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