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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

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Recipes Entrees Turkey Meatloaf with Roasted Tomatoes
Turkey Meatloaf with Roasted Tomatoes E-mail
Written by Whole Grain Gourmet   
Tuesday, 25 March 2008 23:05

turkey bulgar loaf

There are some foods that work their way through a population in a fashion that ensures them a permanent place in their cultural identity. We call them comfort foods. They endure for both their flavor and the nostalgic simplicity of their preparation and presentation.

This recipe captures the essence of comfort in a contemporary interpretation of this quintessential American family meal. It is, of course, leaner and healthier than your mama’s meatloaf. Its flavors are also more complex and, at once, hearty and refined.

Our family loves this meal. It has evolved over the years and our latest version includes ground chipotle pepper. Chipotle doesn’t make this loaf spicy at all. Instead, it pleasantly enhances the complexity of the flavor. The bulgur wheat keeps the loaf moist and adds further nutritional value.

We hope you enjoy this recipe as another easy, delicious, and nutritious way to add more whole grains into your life. We serve it with brown jasmine rice and a mixed green salad.

Turkey Meatloaf with Roasted Tomatoes


Turkey Loaf

  • 1 lb ground turkey
  • 2 Tbsp uncooked bulgur wheat
  • 1Tbsp olive oil
  • 1/2 medium yellow onion, chopped
  • 3 large cloves garlic, minced
  • 1 large egg
  • 1/3 cup freshly grated Parmesan Cheese
  • 2 Tbsp milk
  • 1 Tbsp tomato paste
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh parsley
  • 1 tsp kosher salt
  • fresh ground black pepper, to taste
  • 1/2 tsp ground chipotle pepper (optional, but worth it)

Roasted Tomatoes

  • 4 cups cherry or grape tomatoes
  • 2 Tbsp olive oil
  • kosher salt
  • fresh ground black pepper
  • 1/4 cup fresh basil, thinly sliced


  1. Bring 1/2 cup water to a boil in a small pot and then add the bulgar wheat. Stir and remove from heat. Cover the pot and allow to rest for 30 minutes. Strain excess water.
  2. Preheat the oven to 350 degrees. Lightly oil a loaf pan.
  3. Sautee the onion and garlic in the olive oil over a medium heat for about 5 minutes. Transfer to a large bowl and add bulgar wheat and all remaining turkey loaf ingredients. Mix thoroughly and transfer into the loaf pan. Level the loaf in the pan.
  4. Bake for 1 hour. The center should measure 170 degrees when ready.
  5. When you remove the loaf from the oven, raise the temperature to 400 degrees. Set the loaf aside to rest for 15 minutes.
  6. In a medium bowl, toss the tomatoes in 2 Tbsp olive oil until evenly coated. Place on a baking sheet and sprinkle with kosher salt and black pepper.
  7. Roast for 10-15 minutes, until tomatoes reach desired tenderness.
  8. Garnish tomatoes with sliced basil and serve.

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