Meatloaf. (Ken BurrisEatingWell / December 19, 2013)

The addition of richly flavored dried mushrooms and the whole-grain goodness of bulgur increases the vitamins and minerals and decreases the saturated fat of this meatloaf. The loaf is free-form, rather than baked in a loaf pan, which means more delicious, browned crust. This recipe is large enough to feed a big group or, even better, have leftovers for a cold sandwich the next day.


Yield: 10 servings

Active Time: 40 minutes

Total Time: 1 3/4 hours

1 cup dried mushrooms, such as shiitake, porcini or chanterelle

1 cup bulgur (see ingredient note)

1 cup boiling water

2 teaspoons extra-virgin olive oil

1 small onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 (15-ounce) can diced tomatoes, drained

1/2 cup nonfat evaporated milk

1/2 cup ketchup

1 large egg

2 large egg whites

1 1/2 pounds 90 percent lean ground beef