Meatloaf jerk

Yield: 9 Servings

Measure Ingredient
½ cup Bulgur; soaked in
1 cup Boiling water
1 Onion; finely chopped
2 teaspoons Olive oil or vegetable cooking spray
¼ teaspoon Celery seed
½ teaspoon Bonquet garni or other dried herb blend
Pepper
1 Carrot
1 Leafy rib celery
2 tablespoons Walnut pieces
¾ cup Bell pepper strips; tri-color; frozen
8 ounces Ground beef sirloin; 8% fat
1¼ pounds Ground turkey breast
¼ cup Egg substitute
¼ cup Jerk sauce
½ cup Bread crumbs; or as needed
2 tablespoons Jerk sauce; for topping

Soak the cracked wheat bulgur in the boiling water. While that is soaking, soften the onion in olive oil in a non-stick pan over medium low heat, covered for about 5 minutes. Season the onions with celery seed, your choice of herbs, and plenty of pepper.

Chop a carrot and a leafy stalk of celery; place in the bowl of a food processor. Add a handful or two of bell pepper strips (frozen or fresh) and walnut pieces. Process until coarsely chopped. Strain the bulgur.

In a large bowl or rimmed baking sheet, combine and knead ground beef and turkey with the chopped vegetables, bulgur, liquid egg and jerk sauce. Add enough bread crumbs to shape a loaf; the loaf should be fairly moist but hang together.

Put the loaf in a loaf pan (9x5) and reshape the loaf to form channel on the long sides. Bake in a 350F for 90 minutes or longer or until a thermometer reads 165F. Remove from oven and let cool for 10 minutes before slicing. Serves 9, 299 cals each and 24% cff (5g fat) >Tested by Pat and Bob Hanneman 11/20/98 Neighbors wanted to know what I was making that smelled so good. Now, that's a compliment.

Recipe by: Hanneman Nov 1998

Posted to EAT-LF Digest by kitpath@... on Nov 20, 1998, converted by MM_Buster v2.0l.

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