I call this recipe Mediterranean style because instead of using any breadcrumbs to bind the meatloaf, fine bulgur wheat is used. This is also used throughout the Mediterranean to make meatballs and kebabs. I buy bulgur in a Turkish market. They sell three different grinds of bulgur wheat. A coarse grind, which is brown in color and resembles buckwheat groats and cooks up like rice; a medium grind, which is a pasta color and just has to be soaked for 20 minutes in water; and the very fine grind which is like really tiny, tiny pasta (it had no instructions for cooking, but the package stated that it was for meatballs). I like to use bulgur instead of white rice or, in this case, breadcrumbs because it has a lower glycemic index and is packed with nutrients and proteins. Instead of the seasoning listed you could use a good seasoned salt or my current favorite, Badia Complete Seasoning.