- 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 c 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%-lean ground beef
- 1 cup fine dry breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
Place mushrooms in a small bowl and cover with warm water; 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 stems and coarsely chop caps.
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
Heat oil in a small skillet over medium-low heat and add onion, celery and garlic. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add Worcestershire and cook for 3 minutes, scraping the pan well as the mixture becomes sticky. Add tomatoes, evaporated milk and ketchup; stir to combine. Continue cooking until the mixture is very thick, about 3 minutes. 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. Mix gently but thoroughly with your hands.
Mound the meatloaf mixture into a free-form loaf on the prepared baking sheet. Bake until the internal temperature reaches 165°F, 50 to 60 minutes. Let cool for 10 minutes before slicing and serving.
- Serving: Per serving
- Calories: 313
- Carbohydrates: 32g
- Fat: 10g
- Protein: 24g
- Dietary Fiber: 6g
- Saturated Fat: 3g
- Monounsaturated Fat: 4g
- Cholesterol: 66mg
- Potassium: 488mg
- Sodium: 467mg
- Exchanges: 1 starch, 1 1/2 vegetable, 1 1/2 medium-fat meat
- Carbohydrate Servings: 2