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Bulgur and Turkey Loaf

  • 3 Tbsp Ketchup
  • 1 can Stewed Tomatoes (8oz can with Mexican Seasonings & Herbs)
  • 1 Onion medium-sized, chopped
  • 1 lb Ground Turkey
  • 2 tsp Vegetable Oil
  • 1/2 cup Organic Hard White Wheat
  • 2 Tbsp Parlsey fresh & chopped
  • 1-2 tsp Chili Powder
  • 1 tsp Sea Salt
  • 1/2 tsp Oregano, Mediterranean
  • 1/4 tsp Black Pepper ground
  • 1/2 cup Golden Bulgur


Preheat oven to 350 degrees F. Lightly grease a 9" x 5" loaf pan, set aside.

Bring the stewed tomatoes to a boil in a 1 quart saucepan. Stir in the rinsed bulgur, cover and set aside for 20 minutes.

Set aside 1 tablespoon of chopped onion. Combine the turkey, remaining onion , wheat berries, vegetable oil, parsley, chili powder, salt, oregano and pepper in a large bowl. Add the bulgur mixture and stir until completely combined.

Spoon the meat mixture into the prepared pan and spread to make even. Spread the ketchup over the top of the loaf and sprinkle it with the reserved onion.

Bake meatloaf, uncovered, 55-60 minutes or until cooked through. Center should reach an internal temperature of 185 degrees F. Remove to a serving platter and slice or refrigerate to serve cold.

Makes 8 Servings.

Bulgur and Turkey Loaf


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Products Used in this Recipe

Grains Beans Seeds
Organic Hard White Wheat

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Baking Aids
Sea Salt

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Golden Bulgur

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