Whole-Grain Greek Meatloaf

Name: Whole-Grain Greek Meatloaf
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: European
Ingredients: 454 grams 85-percent lean ground beef; 237 milliliters bulgur wheat; 1 large egg; 1 English cucumber, quartered lengthwise and cut into 1/4-inch chunks; 237 milliliters loosely packed fresh mint leaves, chopped; 1 teaspoons ground allspice; 1 teaspoon ground cinnamon; 1 Tbsp ground cumin; 6 servings Kosher salt and freshly ground black pepper; 2 teaspoons freshly squeezed lemon juice; 6 servings Nonfat Greek yogurt, for serving; 3 Tbsps extra-virgin olive oil; 59 milliliters pine nuts, optional; 2 mediums plum tomatoes, chopped; 59 milliliters whole-wheat breadcrumbs; 2 mediums yellow onions, ends removed, peeled and quartered

Whole-Grain Greek Meatloaf

Whole-Grain Greek Meatloaf might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains approximately 44g of protein, 17g of fat, and a total of 478 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours. This recipe is typical of Mediterranean cuisine. A mixture of lemon juice, ground allspice, egg, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Put the bulgur in a small bowl, cover with hot water and soak until softened, about 1 hour. Strain and set aside.

Ingredients you will need

Bulgur

Water

Equipment you will use

Bowl

Toss the cucumbers, tomatoes, half the mint, 1 tablespoon of the oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; cover and refrigerate until ready to serve.

Ingredients you will need

Lemon Juice

Cucumber

Tomato

Pepper

Mint

Salt

Cooking Oil

Equipment you will use

Bowl

Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan lightly with cooking spray and set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Pulse the onions into a paste in a food processor, scraping down the bowl as needed.

Ingredients you will need

Onion

Equipment you will use

Food Processor

Bowl

Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion paste and any onion juice and cook, stirring occasionally, until the paste begins to brown (it will still be light), about 10 minutes.

Ingredients you will need

Juice

Onion

Add the cumin, cinnamon, allspice, 1 1/2 teaspoons salt and a few grinds of pepper and continue cooking until the onion-spice paste starts to look dry and is fragrant, 4 to 6 minutes.

Ingredients you will need

Spice Paste

Allspice

Cinnamon

Pepper

Cumin

Onion

Salt

Add the onion-spice paste, bulgur, ground beef, egg, breadcrumbs, remaining chopped mint, 1/2 teaspoon salt and several grinds of pepper to a large mixing bowl and mix with your hands until thoroughly combined. Press the mixture into the prepared baking pan; sprinkle with the pine nuts if using and press in.

Ingredients you will need

Breadcrumbs

Ground Beef

Spice Paste

Pine Nuts

Bulgur

Pepper

Onion

Mint

Salt

Egg

Equipment you will use

Mixing Bowl

Baking Pan

Bake until the meatloaf begins to pull away from the sides, is browned on top and registers 165 degrees F on an instant-read thermometer, 30 to 35 minutes. Slice the meatloaf into 1-inch-thick slices and serve hot with the cucumber-tomato salad and dollops of Greek yogurt alongside.

Ingredients you will need

Greek Yogurt