Bulgar Meatloaf

INGREDIENTS:

• 1 Cup Dried Shiitake
• 1 Cup Bulgur
• 1 Cup Boiling Water
• 2 Teaspoons 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 Evaporated Milk
• 1/2 Cup Ketchup
• 1 Large Egg
• 2 Large Egg Whites
• 1-1/2 Pounds Ground Beef
• 1 Cup Fine Dry Breadcrumbs
• 1/4 Cup Chopped Fresh Parsley
• 2 Teaspoons Dried Thyme
  
• 1/2 Teaspoon Salt

DIRECTIONS:

• Place mushrooms in a small bowl, cover with warm water, and let stand for 30 minutes.
• Combine bulgur with the boiling water in another small bowl and let soak until the bulgur is tender and the water has been absorbed, about 30 minutes.
• Remove the mushrooms from the liquid, trim the stems and coarsely chop caps.
  
• Preheat oven to 350°F and coat a baking sheet with cooking spray.
• Heat oil in a small skillet over medium-low heat, add onion, celery, garlic and cook, stirring, until the vegetables are softened, about 7 minutes.
• Add Worcestershire and cook for about 3 minutes, scraping the pan as the mixture becomes sticky.
• Add tomatoes, evaporated milk, ketchup, and stir to combine.
• Continue cooking until the mixture is very thick, about 3 minutes, then remove from the heat and let cool.
• Whisk egg and egg whites in a large bowl, add beef, breadcrumbs, the soaked bulgur, the mushrooms and the tomato mixture.
• Stir in parsley, thyme and salt, then mix thoroughly with your hands.
• Mound the meatloaf mixture into a free-form loaf on the prepared baking sheet, and bake for 60 minutes or until the internal temperature reaches 165 degrees.
• Let cool for 10 minutes before slicing and serving.

This is super healthy take on a comfort food classic. The addition of mushrooms and bulgar decreases the amount of fat while upping the good-for-yous. The recipe make awesome left-overs and only sits at 313 calories.
Enjoy!

This recipe is from Eating Well magazine.