Meatloaf Jerk Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Bulgur, soaked in
1 cup: Boiling water,
1: Onion, finely chopped
2 tsp: Olive oil or vegetable cooking spray,
1/4 tsp: Celery seed,
1/2 tsp: Bonquet garni or other dried herb blend,
Pepper,
1: Carrot,
1: Leafy rib celery,
2 tbsp: Walnut pieces,
3/4 cup: Bell pepper strips, tri-color; frozen
8 ounce: Ground beef sirloin, 8% fat
1 1/4 lbs: Ground turkey breast,
1/4 cup: Egg substitute,
1/4 cup: Jerk sauce,
1/2 cup: Bread crumbs, or as needed
2 tbsp: Jerk sauce, for topping
Directions:
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, thats 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.
Source from luhu.jp
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, thats 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.
Source from luhu.jp