Olive & burghul meatloaves with green beans
Olive & bulghur meatloaves with green beans combine lean ground beef and healthy bulghur, enhanced with parsley and olives for a Mediterranean flair. This nutritious dish is baked and served with crisp green beans.
Cook time 15 min
Prep time 15 min
Ingredients:
1/3 cup bulgur18 oz ground beef (80/20%)
1 carrot
2 eggs
2 tbsp olives
1/4 cup fresh parsley
1/2 tsp black pepper
2 tbsp tomato puree
1 cup green beans
Olive & bulghur meatloaves with green beans is a nutritious and flavorful dish that combines lean ground beef with healthy bulghur and aromatic spices. The addition of fresh parsley and olives gives it a Mediterranean twist, making it a delightful meal for any night of the week.
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the 1/3 cup of bulgur in a bowl and cover with boiling water.
- Let it soak for about 10-15 minutes or until the bulgur is tender. Drain any excess water and set aside.
- In a large mixing bowl, combine the ground beef, cooked bulgur, grated carrot, eggs, chopped olives, and finely chopped fresh parsley.
- Add 1/2 teaspoon of black pepper and 2 tablespoons of tomato puree to the mixture. Mix well until all ingredients are evenly distributed.
- Divide the mixture into 4-6 equal portions, shaping each into a small loaf. Place them on a baking sheet lined with parchment paper or lightly greased.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the meatloaves are cooked through and browned on the outside.
- While the meatloaves are baking, bring a pot of water to a boil, and add a pinch of salt.
- Add the trimmed and halved green beans to the boiling water and cook for about 4-5 minutes until tender but still crisp.
- Drain the beans and set aside.
- Once the meatloaves are done, remove them from the oven.
- Serve the olive & bulgur meatloaves hot, accompanied by the steamed green beans on the side.
By following these steps and tips, you can create succulent olive & bulghur meatloaves paired with perfectly cooked green beans. This dish is not only delicious but also offers balanced nutrition, with a good mix of protein, fiber, and vitamins. Share this wholesome meal with your loved ones and enjoy the delightful taste of homemade goodness.
Olive & burghul meatloaves with green beans FAQ:
Bake the meatloaves for 25-30 minutes at 375°F (190°C) until they are cooked through and browned on the outside.
The meatloaves are done when they are browned and cooked through. You can check for doneness with a meat thermometer; the internal temperature should reach 160°F (71°C).
Yes, you can substitute bulgur with cooked quinoa or couscous for a similar texture. However, cooking times may vary, so adjust accordingly.
Store leftover meatloaves in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage, up to 3 months, and reheat when needed.
You can substitute ground beef with ground turkey or chicken for a leaner option, or even lentils for a vegetarian version, adjusting seasonings as needed.
Cooking Tips:
- Soak the bulghur in hot water for about 10-15 minutes beforehand to soften it and make it easier to mix with other ingredients.
- Grate the carrot finely to ensure it integrates well into the meatloaf mixture, adding moisture and subtle sweetness.
- Mix all the ingredients thoroughly but gently to avoid overworking the meat, which can result in a tough texture.
- To ensure evenly cooked meatloaves, shape them into even portions and avoid making them too thick.
- Blanch the green beans in boiling water for 2-3 minutes and then plunge them into ice water to keep them crunchy and bright green before sautéing them with a bit of olive oil and garlic for added flavor.
Nutrition Facts
4 ServingsCalories 440kcal
Protein 27g
Carbohydrates 16g
Fiber 3.97g
Sugar 3.08g
Fat 30g
More recipes
Chicken, potato and veggie stir-fry
Quick and nutritious chicken, potato, and veggie stir-fry.
21 Jan 2026Honey-soy beef with sweet potatoes
Delicious honey-soy beef served with roasted sweet potatoes.
26 Nov 2025Roast pumpkin, spinach and pomegrante couscous
Delicious roast pumpkin couscous with spinach and pomegranate.
02 Mar 2026Chicken breast with mozzarella, mint and prosciutto
Delicious pan-fried chicken topped with mozzarella and prosciutto.
21 Mar 2026Pork and olive rissoles with lemon couscous
Savory pork and olive rissoles served with lemon couscous.
12 Feb 2026