Instructions: Bring one cup of water to a boil and pour in the bulgur. Stir. Turn off heat. Cover and let "cook" for 30 minutes.

In a food processor fitted with metal blade, tear 2 to 3 slices of stale cracked wheat into pieces; add the mushroom slices and the measure of thyme. Process, pulsing, until coarsely chopped. Set aside.

Heat olive oil in a skillet over medium heat. Add onion, celery and garlic and cook, slowly, until vegetables are softened, about 5 minutes.

Turn off heat. Add Worcestershire, drained tomatoes, and thick salsa (such as picante). Let stand until "cool" to the touch.

In a large bowl, beat egg and egg whites together to combine. Add turkey, the mushroom-crumb mixture, the soaked bulgur and fold in the onion-tomato mixture. Mix well.

Spray a 9x13-inch cake pan. Shape the meatloaf mixture into a mound about 3 inches high and oblong. (It will slump; if the loaf sinks, reduce the baking time). Bake at 350F for 75 mins or less. Use a meat thermometer. Remove from oven and let stand 5 to 15 minutes before cutting. Serve 10 at about 172 cals (3.6 g fat / 18.3% cff) /mc3 est.

Changes: The original recipe called for 1/2 cup of evaporated skim milk cooked with the tomatoes and catsup until thickened. It also used 1/2 pound lean ground beef and 1 cup shiitake mushrooms soaked in 1 cup water then chopped. Finally, it used salt.

Leftovers: cube and add to soups, like minestrone. Serve with salad in pita. etc

Inland Empire Magazine 1997 April: "Comfort Foods... Slimmed Down" by Linda Keagle. (Linda cites a survey on this topic by Food and Wine Magazine but does not credit the source of this and three other recipes.)

NOTES : Well, I was surprised by this one. Almost afraid to say but I should warn you: it had an unfamiliar aroma while it was baking.

We were picking up on the nuttiness of the bulgur; the acidity of the tomato. Once it was cooked, the "flattened" loaf looked odd.

But it tasted... Good!

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