Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | coarse or medium bulgur |
| 3/4 cup | low-sodium tomato juice |
| 2 | eggs |
| 2 tbsp | extra-virgin olive oil |
| 2 | cloves garlic, pressed or minced |
| 1 tsp | salt |
| 3/4 tsp each | ground allspice and ground cumin |
| 1/2 tsp | black pepper |
| few dashes hot pepper sauce | |
| 1 pound | ground turkey |
| 1 | eggplant (about 1 lb/500 g), peeled and grated |
| 1 | onion, grated |
| 1 cup | grated carrots |
| 1/2 cup | chopped roasted sweet red pepper |
| 1/2 cup | minced fresh parsley |
| 2/3 cup | tomato chili sauce or ketchup |
| 2 | cloves garlic, pressed or minced |
| 1/4 tsp | cayenne pepper |
Directions
In bowl, stir together bulgur and tomato juice; let stand for 30 minutes.
In separate large bowl, whisk together eggs, oil, garlic, salt, allspice, 1/2 tsp/2 mL of the cumin, pepper and hot pepper sauce. Mix in ground turkey, eggplant, onion, carrots, red pepper, parsley and soaked bulgur. Scrape into greased 9- x 5-inch/2 L loaf pan. Bake in 350°/180°C oven for 30 minutes.
Meanwhile, mix together chili sauce, garlic,cayenne and the remaining cumin; spread over top of loaf. Continue baking until centre of meat loaf reaches 185°F/85°C, 60 to 70 minutes.
Makes 8 servings
Nutrition information: Per serving: about 249 cal, 15 g pro, 10 g total fat (2 g sat. fat), 26 g carb, 5 g fibre, 91 mg chol, 673 mg sodium. % RDI: 4% calcium, 16% iron, 32% vit A, 40% vit C, 14% folate.
Source: www.homemakers.com