Friday, 24 February 2017



I usually make two of these loaves at a time. Despite the long list of ingredients this is a rather easy dish to prepare and can be assembled ahead of time and stored in the fridge until ready to bake. It  makes a great toasted sandwich.


2 cups bulgur, cooked
1 1/2 cups bread crumbs

3 Tblsp soy sauce
2 tsp  prepared mustard
2 tsp horseradish
1/2 tsp turmeric
1/4 tsp black pepper
3/4 tsp poultry seasoning
1/2 tsp rubbed sage
1 tsp vegetable stock powder
1/2 cup ketchup or BBQ sauce

1/2 cup onion
2 stalks celery, diced
1 carrot diced
1 cup canned tomatoes with juice

 1- 1 1/2 cups quick uncooked oatmeal

1/4 cup Korean BBQ Sauce    Recipe can be found here:


Line a loaf pan with parchment paper and set aside.

In a large bowl, combine bulgur, and bread crumbs. Mix well.

Add in the soy sauce, mustard, horseradish, turmeric, black pepper, poultry seasoning, sage, vegetable stock powder. Mix well.

Add the onion, celery, carrot and canned tomatoes to the bowl of a  food processor. Process.
Add to the bulgur mixture. Mix well.

Add 1 cup of the oats to the bulgur mixture. Mix well being sure to incorporate the oats thoroughly.  If the mixture is very wet add in the additional 1/2 cup oats. Mix well. The oats will absorb a lot of the moisture when the loaf is allowed to rest before baking.

Transfer the mixture to the lined loaf pan and pat down.

Top with the Korean BBQ Sauce.

Let the loaf sit for at least 20 minutes before baking.

Bake in a preheated 350 F oven for 45 minutes.



If you do not want to use Korean BBQ sauce for the topping you can easily substitute your favourite BBQ sauce or simply use ketchup.

1 comment:

  1. Barb, thanks for this great recipe. It's tasty and filling and makes a large loaf so I am happy there are leftovers. I didn't make your Korean BBQ sauce because I didn't have red curry paste. Instead I used a bottled BBQ sauce. I served this loaf with a no oil potato and onion casserole and with a mushroom sauce for the potatoes.