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

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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.

*** Explore more Bulgur Meatloaf With Prunes And Gouda Recipes »

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Taliah Gill

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This was a great recipe! I followed it exactly and it turned out perfectly. The meatloaf was moist and flavorful, and the prunes and gouda added a nice touch of sweetness and creaminess. I will definitely be making this again.

Sudip rana

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I've made this bulgur meatloaf several times and it's always a crowd-pleaser. I usually add a bit more spice and a bit less breadcrumbs, but that's just personal preference. The combination of bulgur, meat, and spices is delicious and the prunes and

Philip Kirk

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This bulgur meatloaf was a hit with friends. I made it exactly as written for a potluck and even people who don't like meatloaf raved about this one. I served it with mashed potatoes and gravy and it was a perfect comfort food meal.

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