Yield: 9 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Bulgur; soaked in |
| 1 cup | Boiling water |
| 1 \N | Onion; finely chopped |
| 2 teaspoons | Olive oil or vegetable cooking spray |
| ¼ teaspoon | Celery seed |
| ½ teaspoon | Bonquet garni or other dried herb blend |
| \N \N | Pepper |
| 1 \N | Carrot |
| 1 \N | 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.