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Meatloaf

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  1 Hour 45 Minutes
  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.
RECIPE 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
1 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 mushrooms with warm water and let stand for 30 minutes. Combine bulgur with 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 stems and coarsely chop caps.


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


Heat oil in a small skillet over medium-low heat and add onion, celery and garlic. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add Worcestershire and cook for 3 minutes, scraping the pan well as the mixture becomes sticky. Add 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 egg and egg whites in a large bowl. Add beef, breadcrumbs, the soaked bulgur, the mushrooms and the onion-milk mixture. Stir in 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°F, 50 to 60 minutes. Let cool for 10 minutes before slicing and serving.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   10 servings
Calories: 313
Fat. Total: 10g
Protein: 24g
Carbohydrates, Total: 32g
Fat, Saturated: 3g
Fiber: 6g
Cholesterol: 66mg
Sodium: 466mg
% Cal. from Fat: 29%
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