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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 2 |
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My mom made this all the time when we were growing up, but she called it meatloaf. It was a family favorite meal! Before we were married, my husband asked me to make meatloaf. So, I called my mom to get the recipe and made dinner. I was a bit surprised when he said it was really good, but it wasn't meatloaf! Enjoy! Ingredients:
1 lb lean ground meat |
1/2 lb breakfast sausage |
3/4 cup evaporated milk |
1/3 cup diced onion |
1/2 teaspoon pepper |
1 1/2 cups fresh breadcrumbs |
1 (6 ounce) box uncle ben's long grain and wild rice blend (or generic) |
10 1/2 ounces cream of mushroom soup |
no stick aluminum foil |
pepper |
Directions:
1. Preheat oven to 350°F.
2. Make white and wild rice.
3. Line a 9x13 baking sheet (with edges) with foil.
4. Mix lean ground meat, breakfast sausage, evaporated milk, onion, pepper, fresh bread crumbs (the mixture will be very sticky).
5. Spread the meat mixture flat in the baking sheet.
6. Spread 2 cups white and wild rice over the meat leaving about an inch on the sides with out rice.
7. On the long side, fold the inch without rice over and continue rolling (it should look like a log when finished).
8. Bake for 30 minutes.
9. Spread the can of cream of mushroom soup (undiluted) along the top of the roll, and sprinkle extra diced onion and black pepper on top.
10. Bake for another 30 minutes.
11. Let stand about 5 minutes before serving.
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