Food > Recipe Directory > Courses/Meal Type > Main Course > Turkey and Bulgur Loaf
Turkey and Bulgur Loaf Recipe
Turkey and Bulgur Loaf
Ingredients
- 1 cup (250 mL) coarse or medium bulgur
- 3/4 cups (175 mL) low-sodium tomato juice
- 2 eggs
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 cloves garlic, pressed or minced
- 1 tsp (5 mL) salt
- 3/4 tsp (4 mL) ground allspice
- 3/4 tsp (4 mL) ground cumin
- 1/2 tsp (2 mL) black pepper
- Few dashes hot pepper sauce
- 1 lb (500 g) ground turkey
- 1 eggplant (about 1 lb/500 g), peeled and grated
- 1 onion, grated
- 1 cup (250 mL) grated carrots
- 1/2 cup (125 mL) chopped roasted sweet red pepper
- 1/2 cup (125 mL) minced fresh parsley
- 2/3 cups (150 mL) tomato chili sauce or ketchup
- 2 cloves garlic, pressed or minced
- 1/4 tsp (1 mL) cayenne pepper
Preparation
In bowl, stir together bulgur and tomato juice; let stand for 30 minutes.
In separate large bowl, whisk together eggs, oil, garlic, salt, allspice, 1/2 tsp/2 mL of the cumin, pepper and hot pepper sauce. Mix in ground turkey, eggplant, onion, carrots, red pepper, parsley and soaked bulgur. Scrape into greased 9- x 5-inch/2 L loaf pan. Bake in 350F/180C oven for 30 minutes.
Meanwhile, mix together chili sauce, garlic, cayenne and the remaining cumin; spread over top of loaf. Continue baking until centre of meat loaf reaches 185F/85C, 60 to 70 minutes.
- Cooking Time
- 1 Hour 40 Minutes
- Serving(s)
- 8
| Per serving: about | |
|---|---|
| Calories | 249 |
| Protein | 15 g |
| Fat (total) | 10 g |
| Sat. Fat | 2 g |
| Carbohydrate | 26 g |
| Fibre | 5 g |
| Cholesterol | 91 mg |
| Sodium | 673 mg |
| Calcium | 4 % RDI |
| Iron | 16 % RDI |
| Vitamin A | 32 % RDI |
| Vitamin C | 40 % RDI |
| Folate | 14 % RDI |
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Source
Homemakers Magazine: February/March 2007
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