WHOLE-GRAIN GREEK MEATLOAF
This Mediterranean-inspired meatloaf uses spices and a toasted onion paste to add tons of flavor. And it's high in fiber, thanks to the bulgur-wheat kernels that have been parboiled, dried and cracked.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put the bulgur in a small bowl, cover with hot water and soak until softened, about 1 hour. Strain and set aside.
- Toss the cucumbers, tomatoes, half the mint, 1 tablespoon of the oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; cover and refrigerate until ready to serve.
- Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan lightly with cooking spray and set aside.
- Pulse the onions into a paste in a food processor, scraping down the bowl as needed. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onion paste and any onion juice and cook, stirring occasionally, until the paste begins to brown (it will still be light), about 10 minutes. Add the cumin, cinnamon, allspice, 1 1/2 teaspoons salt and a few grinds of pepper and continue cooking until the onion-spice paste starts to look dry and is fragrant, 4 to 6 minutes.
- Add the onion-spice paste, bulgur, ground beef, egg, breadcrumbs, remaining chopped mint, 1/2 teaspoon salt and several grinds of pepper to a large mixing bowl and mix with your hands until thoroughly combined. Press the mixture into the prepared baking pan; sprinkle with the pine nuts if using and press in. Bake until the meatloaf begins to pull away from the sides, is browned on top and registers 165 degrees F on an instant-read thermometer, 30 to 35 minutes. Slice the meatloaf into 1-inch-thick slices and serve hot with the cucumber-tomato salad and dollops of Greek yogurt alongside.
Nutrition Facts : Calories 410 calorie, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 80 milligrams, Sodium 870 milligrams, Carbohydrate 31 grams, Fiber 7 grams, Protein 20 grams, Sugar 4 grams
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Gertrude Dekoker
[email protected]This meatloaf is a waste of time and money. Don't bother making it.
Brian Shirley
[email protected]This meatloaf is not worth the effort. It's not that good.
Shaikh Sahab
[email protected]I don't like the texture of this meatloaf. It's too mushy.
Sujan Pariyar
[email protected]This meatloaf is too expensive to make. I can get a cheaper meatloaf at the store.
rinku robiul
[email protected]I followed the recipe exactly and my meatloaf turned out dry. I think I overcooked it.
Myrna Scott
[email protected]This meatloaf is a bit bland for my taste. I would add more herbs and spices next time.
Fat mike
[email protected]I made this meatloaf in a muffin tin and it turned out great. It's a fun way to serve it.
nkechi enekwechi
[email protected]This meatloaf is a great way to sneak some vegetables into your kids' diet.
Lebo Rele
[email protected]I wasn't sure how I would like the combination of lamb and beef, but I was pleasantly surprised. It was really good.
Rabeya Bagum
[email protected]This meatloaf is a bit time-consuming to make, but it's worth the effort. It's so delicious!
Emma Harrison
[email protected]I love that this meatloaf is made with whole grain bread crumbs. It makes it a healthier option.
Jill Francis
[email protected]This meatloaf is a great way to use up leftover rice and vegetables.
Magar Samir
[email protected]I made this meatloaf for a potluck and it was a huge success. Everyone loved it!
Judith Lwena
[email protected]This is the best meatloaf recipe I've ever tried. It's so moist and flavorful, and the feta cheese and spinach add a nice touch.
ajmi khochtali
[email protected]I've made this meatloaf several times now and it's always a crowd-pleaser. It's so easy to make and always turns out delicious.
Linn Linn
[email protected]This Greek meatloaf was a hit with my family! The flavors were so well-balanced and the texture was moist and flavorful. I'll definitely be making this again.