Lunch: Bulgur Mini Meatloaves

By adding fiber- and mineral-rich bulgur to this perennial favorite, we've crafted a meat loaf that boasts added health benefits and a light, toasty flavor. Individually sized portions make this dish perfect for dinner parties.

Ingredients

2 tsp. olive oil
1 medium onion
2 clove garlic
2 c. water
1 c. bulgur
1 lb. lean ground beef
1/2 c. fresh parsley leaves
1 large egg
1 jar marinara sauce
salt and ground black pepper

Instructions

In nonstick 1 1/2-quart saucepan, heat oil over medium-high heat until hot. Add onion and cook 5 minutes or until lightly browned, stirring occasionally. Stir in garlic; cook 30 seconds. Stir water and bulgur into saucepan with onion; cover and heat to boiling. Reduce heat to low and simmer, covered, 15 minutes or until bulgur is tender and liquid is absorbed. Transfer bulgur to large plate and spread out to cool, about 5 minutes.
Meanwhile, preheat oven to 425 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or spray regular foil with nonstick spray).
In large bowl, combine beef, parsley, egg, 3/4 cup marinara sauce, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bulgur mixture and mix with fingertips just until blended.
Shape meat mixture by scant cupfuls into six 4 1/2" by 3 1/2" oval mounds (about 1" high) in prepared pan. Bake meat loaves 20 to 25 minutes or until instant-read thermometer inserted into center of loaves reaches 160 degrees F.
In microwave-safe medium bowl or 4-cup liquid measuring cup, heat remaining marinara sauce, covered, in microwave oven on High 1 minute or until hot. Serve sauce with meat loaves.

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