Best 2 Bulgur And Walnut Loaf Recipes

Indulge in the delightful flavors of the Mediterranean with our irresistible bulgur and walnut loaf. This tantalizing dish combines the nutty richness of walnuts with the hearty goodness of bulgur wheat, resulting in a symphony of textures and tastes. Perfect for vegetarians and vegans, this versatile loaf can be enjoyed as a main course or as a hearty side dish. Accompany it with a crisp salad for a refreshing meal or savor it on its own for a satisfying culinary experience. Additionally, discover a treasure trove of other delectable recipes within this article, including a zesty lemon and herb couscous salad, a comforting lentil and vegetable soup, and a refreshing mint and cucumber yogurt sauce. Prepare to embark on a culinary journey that will leave your taste buds dancing with joy!

Here are our top 2 tried and tested recipes!

BULGUR MEATLOAF WITH PRUNES AND GOUDA

Bulgur Meatloaf with Prunes and Gouda image

Tender ground meats are bulked up with bulgur, Gouda and prunes for a twist on classic meatloaf.

Provided by Food Network

Time 1h25m

Yield 6

Number Of Ingredients 16

Ingredients

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup fine bulgur
1 cup grated Gouda
1/2 cup pitted prunes, chopped
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons Worcestershire sauce
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/2 cup ketchup
Kosher salt and freshly ground black pepper
2 tablespoons apricot preserves
2 teaspoons soy sauce
1 teaspoon ground ginger
1 teaspoon apple cider vinegar

Steps:

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Combine the meatloaf mix, bulgur, Gouda, prunes, chives, parsley, Worcestershire, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

BULGUR AND WALNUT LOAF

Bulgur and Walnut Loaf image

Number Of Ingredients 14

Ingredients

1 onion chopped
3 minced
2 tablespoons oils
8 ounces mushrooms sliced
1 tablespoon fresh herbs minced (rosemary & thyme are nice)
1 tablespoon tamari
2 teaspoons vegemite (optional)
salt & pepper, to taste
1 1/2 cups bulgur wheat
3 cups water
8 ounces walnuts finely chopped
4 carrots cooked and mashed
2 tablespoons flour
1 cup bread crumbs

Steps:

Saute onion and garlic in oil until soft, then add mushrooms and continue cooking until most of the mushroom liquid has evaporated. Remove from heat and blend in herbs, tamari, Vegemite (if using), and salt and pepper to taste. Set aside. In a large, dry, saucepan, toast bulgur over medium heat until it is lightly browned, stirring constantly. Add mushroom mixture and water to bulgur and simmer until liquid is absorbed. Remove from heat and stir in mashed carrots, flour and breadcrumbs. Adjust seasoning if necessary. Turn out mixture into a greased loaf pan, cover with aluminum foil and bake at a moderate temperature for about one hour.

Nutrition Facts : Nutritional Facts Serves

Tips:

For a crispier crust, brush the loaf with olive oil before baking.
To make the loaf ahead of time, bake it according to the recipe instructions, then let it cool completely. Wrap the loaf tightly in plastic wrap and store it in the refrigerator for up to 3 days. When ready to serve, reheat the loaf in a preheated 350°F oven for about 15 minutes, or until warmed through.
This loaf can also be frozen for up to 2 months. To freeze, wrap the loaf tightly in plastic wrap and then place it in a freezer bag. When ready to serve, thaw the loaf overnight in the refrigerator or at room temperature for about 2 hours. Reheat the loaf in a preheated 350°F oven for about 15 minutes, or until warmed through.
Feel free to experiment with different nuts and seeds in this recipe. Some other good options include almonds, pecans, sunflower seeds, or pumpkin seeds.
This loaf is a great source of fiber, protein, and healthy fats. It's also a good source of vitamins and minerals, including iron, magnesium, and potassium.

Conclusion:

This bulgur and walnut loaf is a delicious and healthy vegetarian dish that is perfect for any occasion. It's easy to make and can be served as a main course or a side dish. The loaf is also a great source of fiber, protein, and healthy fats. So next time you're looking for a healthy and delicious vegetarian meal, give this bulgur and walnut loaf a try!