High-low Meat Loaf Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2/3 cup: Bulgur,
1 can: , (8oz) tomato sauce
1 tsp: Canola or vegetable oil,
1/4 cup: Parsley, chopped
1: Onion, (s), chopped
1 1/2 cup: Cider vinegar,
2: Garlic clove, (s), minced
1 tbsp: Dijon mustard,
1 large: Egg,
1 1/2 tsp: Salt,
2 large: Egg whites,
1 tsp: Dried thyme,
1 1/2 lbs: Lean ground beef,
1 tsp: Dried basil,
2 cup: Fresh whole-wheat,
1 tsp: Dried oregano,
Breadcrumbs,
3/4 tsp: Black pepper,
Directions:
In a small bowl, combine bulgur with 1 cup water and let soak for 30
min or until the bulgur is tender and the water is absorbed.
Preheat oven to 350 F. Lightly coat a large baking dish or cookie
sheet with cooking spray.
Heat oil in a small skillet over low heat and add onions. Saute for 3
min, or until lightly colored. add the garlic and saute for 2 min
more. Remove from the heat.
In a large bowl, whisk the egg and egg whites until combined. Add the
bulgur, onions, and garlic, and the remaining ingredients. Use a
rubber spatula or your hands to mix thoroughly.
Shape the meat loaf mixture into an oval loaf and place in the
prepared pan. Bake for 45 min to 1 hour, or until the internal
temperature is 160 F. Let stand for 10 min before slicing.
Note: To release the most flavor from the dried herbs, crush them
between your fingers.
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 144
Source from luhu.jp
min or until the bulgur is tender and the water is absorbed.
Preheat oven to 350 F. Lightly coat a large baking dish or cookie
sheet with cooking spray.
Heat oil in a small skillet over low heat and add onions. Saute for 3
min, or until lightly colored. add the garlic and saute for 2 min
more. Remove from the heat.
In a large bowl, whisk the egg and egg whites until combined. Add the
bulgur, onions, and garlic, and the remaining ingredients. Use a
rubber spatula or your hands to mix thoroughly.
Shape the meat loaf mixture into an oval loaf and place in the
prepared pan. Bake for 45 min to 1 hour, or until the internal
temperature is 160 F. Let stand for 10 min before slicing.
Note: To release the most flavor from the dried herbs, crush them
between your fingers.
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 144
Source from luhu.jp
Tags
Meats