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Ingredientes
- 3/4 c. bulgur soaked in
- 1 c. boiling water
- 1 c. bread crumbs see note
- 8 ounce sliced mushrooms
- 2 tsp dry thyme
- 1 tsp extra virgin olive oil
- 1 lrg onion minced
- 1 lrg celery stalk minced
- 2 x cloves garlic chopped
- 1 Tbsp. Worcestershire sauce
- 14 1/2 ounce canned tomatoes minced and liquid removed
- 1/2 c. thick salsa or possibly catsup
- 2 x Large eggs or possibly substitute
- 1 lb grnd turkey breast grnd
Direcciones
- Bring one c. of water to a boil and pour in the bulgur. Stir. Turn off heat. Cover and let "cook" for 30 min.
- In a food processor fitted with metal blade, tear 2 to 3 slices of stale cracked wheat into pcs; add in the mushroom slices and the measure of thyme. Process, pulsing, till coarsely minced. Set aside.
- Heat extra virgin olive oil in a skillet over medium heat. Add in onion, celery and garlic and cook, slowly, till vegetables are softened, about 5 min.
- Turn off heat. Add in Worcestershire, liquid removed tomatoes, and thick salsa (such as picante). Let stand till "cold" to the touch.
- In a large bowl, beat egg and egg whites together to combine. Add in turkey, the mushroom-crumb mix, the soaked bulgur and mix in the onion-tomato mix. Mix well.
- Spray a 9x13-inch cake pan. Shape the meatloaf mix into a mound about 3 inches high and oblong. (It will slump; if the loaf sinks, reduce the baking time). Bake at 350F for 75 mins or possibly less. Use a meat thermometer. Remove from oven and let stand 5 to 15 min before cutting. Serve 10 at about 172 cals (3.6 g fat / 18.3% cff) /mc3 est.
- Changes: The original recipe called for 1/2 c. of evaporated skim lowfat milk cooked with the tomatoes and catsup till thickened. It also used 1/2 lb. lean grnd beef and 1 c. shiitake mushrooms soaked in 1 c. water then minced. Finally, it used salt.
- Leftovers: cube and add in to soups, like minestrone. Serve with salad in pita. etc
- Inland Empire Magazine 1997 April: "Comfort Foods... Slimmed Down" by Linda Keagle. (Linda cites a survey on this topic by Food and Wine Magazine but does not credit the source of this and three other recipes.)
- NOTES : Well, I was surprised by this one. Almost afraid to say but I should warn you: it had an unfamiliar aroma while it was baking.
- We were picking up on the nuttiness of the bulgur; the acidity of the tomato. Once it was cooked, the "flattened" loaf looked odd.
- But it tasted... Good!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 10 servings | |
| Calories 186 | |
| Calories from Fat 46 | 25% |
| Total Fat 5.2g | 7% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 252mg | 11% |
| Potassium 421mg | 12% |
| Total Carbs 21.07g | 6% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.99g | 2% |
| Protein 14.33g | 23% |
