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Turkey & Bulgur Loaf

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“Alternative meatloaf.”
READY IN:
2hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 cup Bulgar wheat
  • 2 14 cups water
  • 2 lbs ground turkey
  • 1 large yellow onion, peeled and minced
  • 12 medium red peppers (optional) or 12 medium green pepper, cored, seeded and minced (optional)
  • 3 eggs
  • 1 cup beef broth (the broth and water will make a softer, moister loaf than the milk which coagulates as the meatloaf) or 1 cup chicken broth (the broth and water will make a softer, moister loaf than the milk which coagulates as the meatloaf) or 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)
  • 14 cup ketchup or 14 cup tomato paste or 14 cup tomato sauce
  • 34 teaspoon salt
  • 14 teaspoon pepper
  • 14 teaspoon crumbled dried marjoram
  • 14 teaspoon dried thyme leaves

Directions

  1. Preheat oven to 325 degrees.
  2. Boil the bulgur gently in the water in a covered saucepan for 20 to 25 minutes, until fluffy-tender.
  3. Cook for 15 minutes, then mix with remaining ingredients, using your hands.
  4. 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.
  5. You can wait less than 30 minutes for it to cook, but it has a tendency to fall apart.
  6. Still tastes good though!

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