Free Recipe Meatloaf Jerk
Recipe Type: L Recipes
Recipe Preparation: bake
Cooking Ingredients for Meatloaf Jerk Recipe
1/2 c Bulgur; soaked in
1 c Boiling water
1 Onion; finely chopped
2 ts Olive oil or vegetable
-cooking spray
1/4 ts Celery seed
1/2 ts Bonquet garni or other dried
-herb blend
Pepper
1 Carrot
1 Leafy rib celery
2 tb Walnut pieces
3/4 c Bell pepper strips;
-tri-color; frozen
8 oz Ground beef sirloin; 8% fat
1-1/4 lb Ground turkey breast
1/4 c Egg substitute
1/4 c Jerk sauce
1/2 c Bread crumbs; or as needed
2 tb Jerk sauce; for topping
Meatloaf Jerk Preparation
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 (9×5) 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@earthlink.net on Nov 20, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 9
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