Prep Time::35 mins
Cook Time:: 1 hr 15 mins
Additional Time::10 mins
Total Time:: 2 hrs
Servings::36
Yield::36 meat cakes
Ingredients
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1 ½ cups brown rice
3 cups water
2 large potatoes, grated
4 large carrots, grated
2 large celery stalks, chopped
6 pounds ground beef
8 eggs
1 dash salt
¼ cup olive oil
1 ½ cups regular rolled oats
Directions
Preheat the oven to 400 degrees F (205 degrees C). Grease 36 cups of 3 large muffin tins.
In a medium saucepan, combine rice with water. Bring to a boil over high heat, uncovered, and cook 10 minutes. Reduce heat to low, cover, and simmer 20 minutes. Remove from heat, let cool for several minutes, then fluff with a fork and set aside.
In a large bowl, combine potatoes, carrots, celery, ground beef, and eggs. Mix ingredients together using your hands or a sturdy spoon. Add salt, olive oil, rolled oats, and rice; mix well.
Fill each muffin cup with some meat mixture, and pat down to make it firm. Bake 45 minutes, or until surface feels set. Cool on a rack 10 minutes or longer.
Remove meat cakes by turning the muffin tin upside down over a sheet of aluminum foil. Tap each muffin cup to release the cake. Refrigerate or freeze in sealed plastic bags. NOTE: Do not feed dogs while still hot.