Contributed by: Linda Larson, an ECE member from Harris, MN
1 c. wild rice
1 lb. ground beef
1 c. bread crumbs
1 c. finely chopped onions
3 T. vegetable oil
½ c. diced Velveeta® cheese
2 eggs, slightly beaten
½ c. flour
⅛ tsp. sage
⅛ tsp. salt
⅛ tsp. pepper
Tomato Glaze
¼ c. ketchup
3 T. brown sugar
1 tsp. yellow mustard
Cook wild rice according to package directions. Combine all ingredients and put into loaf pan. Spread tomato glaze over loaf. Cover and bake at 350° for one hour or until done. Serves 8.
