• Active Time 40m
  • Total Time 1h 45m

10 servings

Making a free-form meatloaf means there is more of the tasty crust to enjoy. Make it a meal: Serve with Slimmed-Down Scalloped Potatoes and a green salad.

ingredients

  • 1 cup dried mushrooms, such as shiitake, porcini or chanterelle
  • 1 cup bulgur (see Note)
  • 1 cup boiling water
  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • One 15-ounce can diced tomatoes drained (about 1 cup)
  • 1/2 cup evaporated fat-free milk
  • 1/2 cup ketchup
  • 1 large egg
  • 2 large egg whites
  • 1 1/2 pounds pounds lean ground beef, preferably ground round
  • 1 cup fine dry breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons dried thyme leaves
  • 1/2 teaspoon salt

directions

Cover the mushrooms with warm water and let stand for 30 minutes. Combine the bulgur with the boiling water in another small bowl and let soak until the bulgur is tender and the water has been absorbed, about 30 minutes. Remove the mushrooms from the liquid; trim the stems and coarsely chop the caps.

Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.

Heat the oil in a small skillet over medium-low heat and add the onion, celery and garlic. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the Worcestershire and cook for 3 minutes, scraping the pan well as the mixture becomes sticky. Add the tomatoes, evaporated milk and ketchup; stir to combine. Continue cooking until the mixture is very thick, about 3 minutes. Remove from the heat and let cool.

Whisk the egg and egg whites in a large bowl. Add the beef, breadcrumbs, the soaked bulgur, the mushrooms and the onion-milk mixture. Stir in the parsley, thyme and salt. Mix gently but thoroughly with your hands.

Mound the meatloaf mixture into a free-form loaf on the prepared baking sheet. Bake until the internal temperature reaches 160 degrees F, 50 to 60 minutes. Let cool for 10 minutes before slicing and serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7692

nutrition information per serving

313 calories; 10g total fat; 3g total saturated fat; 66mg cholesterol; 466mg sodium; 32g carbohydrates; 6g fiber; 24g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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