 Barked: Wed Jul 30, '08 7:21pm PST |
 | |  | | Mom's been back in the Dane test kitchen whippin' up fresh stuff. Angus has been boycotting his usual meals, Rhys is a high-maintenance, grain-free, soy-free vegetarian, and I'm happy to eat whatever lands in my bowl. Because I'm so easy going, Mom made a spiffy new meatloaf recipe just for me. It's a great way to use wild rice leftovers.
1/2 cup wild rice
2 cups broth
4 strips uncooked bacon (optional, but really tasty)
1/2 cup celery
1/2 lb. mushrooms, sliced
1/2 cup slivered almonds
1 teaspoon dried thyme
1 teaspoon dried sage
2 large eggs, lightly beaten
1/2 lb. ground meat (I like turkey and chicken with these seasonings, but use what you like)
1/4 cup crushed crumbs (bread, corn flakes, or crisp rice cereal)
2-3 slices Provolone cheese
1. Preheat oven to 325.
2. Lightly spray loaf pan.
3. Wash the wild rice.
4. Bring broth to a boil; add wild rice. Cover, reduce heat, and simmer 45-60 minutes or until all liquid is absorbed.
5. Cook the bacon until limp (not crispy). Drain and chop into bite-sized pieces.
6. Saute the mushrooms and celery in the bacon green until tender, about 4-6 minutes (optional - this is not recommended for tummies that can't handle a bit of fat). Remove from heat and add the almonds and seasonings.
7. In a large bowl, combine the eggs, meat, and wild rice. Add the mushroom mixture and bacon and mix thoroughly. If needed, add crumbs one tablespoon at a time until mixture is firm enough to shape into a loaf. Top loaf with cheese slices.
8. Place loaf in prepared pan and bake about 60 minutes. |  |  | |  |
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Mom was shocked! So she's been making your other recipes and now salmon burgers which are super yummy.
The Dog Show: Who's Your Mama?
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