Bulgur Meatloaf

Directions

1. Bring one c. of water to a boil and pour in the bulgur. Stir. Turn off heat. Cover and let "cook" for 30 min.
2. In a food processor fitted with metal blade, tear 2 to 3 slices of stale cracked wheat into pcs; add in the mushroom slices and the measure of thyme. Process, pulsing, till coarsely minced. Set aside.
3. Heat extra virgin olive oil in a skillet over medium heat. Add in onion, celery and garlic and cook, slowly, till vegetables are softened, about 5 min.
4. Turn off heat. Add in Worcestershire, liquid removed tomatoes, and thick salsa (such as picante). Let stand till "cold" to the touch.
5. In a large bowl, beat egg and egg whites together to combine. Add in turkey, the mushroom-crumb mix, the soaked bulgur and mix in the onion-tomato mix. Mix well.
6. Spray a 9x13-inch cake pan. Shape the meatloaf mix into a mound about 3 inches high and oblong. (It will slump; if the loaf sinks, reduce the baking time). Bake at 350F for 75 mins or possibly less. Use a meat thermometer. Remove from oven and let stand 5 to 15 min before cutting. Serve 10 at about 172 cals (3.6 g fat / 18.3% cff) /mc3 est.
7. Changes: The original recipe called for 1/2 c. of evaporated skim lowfat milk cooked with the tomatoes and catsup till thickened. It also used 1/2 lb. lean grnd beef and 1 c. shiitake mushrooms soaked in 1 c. water then minced. Finally, it used salt.
8. Leftovers: cube and add in to soups, like minestrone. Serve with salad in pita. etc
9. Inland Empire Magazine 1997 April: "Comfort Foods... Slimmed Down" by Linda Keagle. (Linda cites a survey on this topic by Food and Wine Magazine but does not credit the source of this and three other recipes.)
10. NOTES : Well, I was surprised by this one. Almost afraid to say but I should warn you: it had an unfamiliar aroma while it was baking.
11. We were picking up on the nuttiness of the bulgur; the acidity of the tomato. Once it was cooked, the "flattened" loaf looked odd.
12. But it tasted... Good!