Turkey & Bulgur Loaf
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 cup Bulgar wheat
- 2 1⁄4 cups water
- 2 lbs ground turkey
- 1 large yellow onion, peeled and minced
- 1⁄2 medium red peppers (optional) or 1/2 medium green pepper, cored, seeded and minced (optional)
- 3 eggs
- 1 1 cup milk (the broth and water will make a softer, moister loaf than the milk which coagulates as the meatloaf) or 1 cup water (the broth and water will make a softer, moister loaf than the milk which coagulates as the meatloaf)
- 1⁄4 1/4 cup tomato paste or 1/4 cup tomato sauce
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon crumbled dried marjoram
- 1⁄4 teaspoon dried thyme leaves
directions
- Preheat oven to 325 degrees.
- Boil the bulgur gently in the water in a covered saucepan for 20 to 25 minutes, until fluffy-tender.
- Cook for 15 minutes, then mix with remaining ingredients, using your hands.
- Pack into a well-greased 9 x 5 x 3 inch loaf pan and bake uncovered for 1 1/2 hours or until the loaf is nicely browned and pulls slightly from the sides of the pan. Cool the loaf upright in its pan on a wire rack for 30 minutes, then turn out and serve.
- You can wait less than 30 minutes for it to cook, but it has a tendency to fall apart.
- Still tastes good though!
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