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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.
So you know that we have adored every meatloaf you created. And if you can believe, I've started to snub the harvest meatloaf!!!! Mom was shocked! So she's been making your other recipes and now salmon burgers which are super yummy.
But after reading this one, Mom has a new plan! We are making this next weekend! We do love the shrooms in our lasagna. And we do looooooove to snag a piece of bacon when Dad is feeling generous. So she thinks this will be a huge hit!
If you tell us your most favorite things to eat, Gib, I'm sure we can cook up something special just for you. Of course we would name it appropriately.
Salmon would be delish, but I would probably prefer other seasonings with it and might change the cheese to something a little lighter than smokey Provolone. Swiss and Muenster? Gouda and dill?
OMD! It's baking in the oven and I cannot wait to try! Mom says I have to wait until tomorrow but she is going to give us a couple of bites to check out our reaction - we are soooooo excited!
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Mom was shocked! So she's been making your other recipes and now salmon burgers which are super yummy.
