Best 3 Bulgur Meatloaf With Prunes And Gouda Recipes
Bulgur meatloaf with prunes and gouda is a hearty and flavorful dish that is perfect for a family meal. It is made with a mixture of ground beef, bulgur, prunes, and gouda cheese, and is baked in a loaf pan until golden brown. The bulgur adds a nutty flavor and texture to the meatloaf, while the prunes and gouda add a touch of sweetness and creaminess. This dish is sure to be a hit with everyone at the table.
Here are our top 3 tried and tested recipes!
BULGUR PILAF WITH DRIED FRUIT AND NUTS
Provided by Martha Rose Shulman
Categories breakfast, easy, weekday, main course
Time 40m
Yield Serves six
Number Of Ingredients 9
Steps:
- Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
- Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
- Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 134 milligrams, Sugar 8 grams, TransFat 0 grams
MEATLOAF
Provided by Ian Knauer
Categories Food Processor Pork Bake Prune Ground Beef Bacon Gourmet
Yield Makes 6 servings with leftovers
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F with rack in middle.
- Soak bread crumbs in milk in a large bowl.
- Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
- Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
- Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
- Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
MEDITERRANEAN STYLE MEATLOAF
I call this recipe Mediterranean style because instead of using any breadcrumbs to bind the meatloaf, fine bulgur wheat is used. This is also used throughout the Mediterranean to make meatballs and kebabs. I buy bulgur in a Turkish market. They sell three different grinds of bulgur wheat. A coarse grind, which is brown in color and resembles buckwheat groats and cooks up like rice; a medium grind, which is a pasta color and just has to be soaked for 20 minutes in water; and the very fine grind which is like really tiny, tiny pasta (it had no instructions for cooking, but the package stated that it was for meatballs). I like to use bulgur instead of white rice or, in this case, breadcrumbs because it has a lower glycemic index and is packed with nutrients and proteins. Instead of the seasoning listed you could use a good seasoned salt or my current favorite, Badia Complete Seasoning.
Provided by threeovens
Categories Meatloaf
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F; place a rack over a rimmed baking sheet (I use a metal cookie cooling rack).
- In a large mixing bowl, lightly beat egg.
- Add in onion, celery, ketchup, bulgur, cheese, cumin, oregano and season with salt and pepper to taste; mix well.
- Add ground beef and mix well; using your hands works best.
- Shape loaf to desire size and shape and place in the center of the rack.
- Bake until an instant read meat thermometer registers 165 degrees F, about 45 minutes.
Nutrition Facts : Calories 329.6, Fat 20.4, SaturatedFat 8.5, Cholesterol 131.9, Sodium 374.9, Carbohydrate 10.5, Fiber 1.6, Sugar 4.7, Protein 25.3
Tips:
- Soak the bulgur in hot water before using it in the meatloaf mixture. This will help to soften the bulgur and make it more pliable.
- Use a food processor to finely chop the onion, garlic, and parsley. This will help to evenly distribute the flavors throughout the meatloaf.
- Mix the meatloaf ingredients together thoroughly. This will help to ensure that the meatloaf is evenly cooked and flavorful.
- Form the meatloaf mixture into a loaf shape and place it in a baking dish. Use your hands to gently pat the meatloaf into place.
- Bake the meatloaf at 350 degrees Fahrenheit for about 1 hour and 15 minutes, or until it is cooked through. Use a meat thermometer to check the internal temperature of the meatloaf. It should be 165 degrees Fahrenheit when it is done.
Conclusion:
Bulgur meatloaf with prunes and Gouda is a delicious and satisfying dish that is perfect for a weeknight meal. The bulgur adds a nutty flavor and texture to the meatloaf, while the prunes and Gouda add a touch of sweetness and creaminess. This meatloaf is sure to be a hit with your family and friends. Here are some additional tips for making bulgur meatloaf with prunes and Gouda:
- You can use any type of ground meat in this recipe, such as beef, pork, lamb, or turkey.
- If you don't have any prunes, you can substitute raisins or dried cranberries.
- You can also use a different type of cheese in this recipe, such as cheddar or mozzarella.
- Serve the meatloaf with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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