Middle Eastern Meat Loaf with Pomegranate Glaze
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How to Make It
Bring 1 cup water to a boil in a small saucepan. Add bulgur; cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand, covered, 5 minutes. Spoon bulgur into a large bowl; cool slightly.
Preheat oven to 350°F.
Shred onion using large holes of a grater onto several layers of paper towels. Add onion, parsley, and next 9 ingredients (through egg) to bulgur; stir well. Add beef; mix well to incorporate. Spoon mixture into a 9 x 5–inch loaf pan coated with cooking spray. Bake at 350°F for 30 minutes or until a thermometer inserted in middle registers 160°F. Remove from oven; let stand 5 minutes. Combine pomegranate molasses and honey; brush over loaf. Cut into 8 slices.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice