Beef Bulgur And Spinach Loaf Recipe
This Beef Bulgur And Spinach Loaf will make your taste buds crave for more! This recipe is a good way to use Beef. This is the most comforting Main Dish recipe I have come across. You will definitely thank me for sharing this Beef Bulgur And Spinach Loaf.
Ingredients
1/3 cup bulgur
1/2 cup cold water
2 teaspoons unsalted butter
1 large yellow onion, finely chopped
2 cloves garlic, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 1/2 pounds lean ground beef
1 large egg white
1/2 teaspoon each dried savory and marjoram, crumbled
1/4 teaspoon each salt and black pepper
Directions
1 Preheat the oven to 375° F.
In a medium size bowl, combine the bulgur with the water and let the mixture stand for 15 minutes or until the bulguris tender.
Ina colander or strainer, drain the bulgur, then, with your hands, gently press it dry.
2 In a 10-inch nonstick skillet, melt the butter over moderate heat.
Add the onion and saute, stirring occasionally, for 3 minutes or until softened.
Add the garlic and saute, stirring, 1 minute more.
3 In a large bowl, combine the bulgur, onion mixture, spinach, beef, egg white, savory, marjoram, salt, and pepper.
Using your hands, shape the mixture into a 9"x 4"x 1 1/2" loaf.
Place the meat loaf in a greased baking pan and bake for 40 to 45 minutes or until the juices run clear when the meat is pricked with a fork.
In a medium size bowl, combine the bulgur with the water and let the mixture stand for 15 minutes or until the bulguris tender.
Ina colander or strainer, drain the bulgur, then, with your hands, gently press it dry.
2 In a 10-inch nonstick skillet, melt the butter over moderate heat.
Add the onion and saute, stirring occasionally, for 3 minutes or until softened.
Add the garlic and saute, stirring, 1 minute more.
3 In a large bowl, combine the bulgur, onion mixture, spinach, beef, egg white, savory, marjoram, salt, and pepper.
Using your hands, shape the mixture into a 9"x 4"x 1 1/2" loaf.
Place the meat loaf in a greased baking pan and bake for 40 to 45 minutes or until the juices run clear when the meat is pricked with a fork.
