YIELD: 8 SERVINGS PREP TIME 15 minutes COOK TIME 1 hour When we are going to a family gathering and need to take a dish or two, this No-Meat Loaf is always my first go-to. On Thanksgiving, you can bet it will be on the menu.

2 cups cooked Bulgur 1-1/2 cups whole wheat bread crumbs (about 2-3 slices of bread) 1-1/2 cups rolled oats 1 cup fire-roasted tomatoes, with juice (fire-roasted diced tomatoes add a lot of flavor) 1/2 cup small onion, diced 1 tsp minced garlic 2 celery sticks, diced 3/4 cup carrots, diced 1/2 green bell pepper, diced 1/4 cup finely chopped walnuts 3 Tbsps. soy sauce 2 tsp. Dijon mustard 1/2 tsp. dried thyme 1/4 tsp. dried sage 1/4 tsp. ground black pepper sea salt, to your taste 1/2 cup ketchup, plus enough to top the loaf with before baking

1. Preheat oven to 350 degrees. Line a 9 x 13 baking dish with parchment paper.
2. Cook bulgur according to package directions. Cooks on the stove or in a rice cooker in about 15-minutes.
3. Dice the veggies--onion, garlic, celery, bell pepper, carrots, and walnuts.
4. Combine all ingredients in a large bowl (including the fully-cooked bulgur). Mix with a spoon, or do like I do and use your hands to mix thoroughly.
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5. Press into prepared dish. Poke holes all over the top with a finger, then spread a thin layer of
ketchup over the top with a spatula.
6. Bake for 60 minutes. I broil mine for the last 5 minutes, just to get that browned top.
7. Helpful Hint– a blender or food processor makes it easy to make bread crumbs. Also great chopping walnuts.
Notes
Though it calls for bulgur, a number of people have told me that they've subbed with buckwheat groats, quinoa, brown rice, and barley and it still comes out good.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Nutrition Information: YIELD: 8
Amount Per Serving: CALORIES: 226 TOTAL FAT: 5g CHOLESTEROL: 0mg CARBOHYDRATES: 41g FIBER: 7g
SUGAR: 11g PROTEIN: 7g