Recipe and photography by: Sara Kelly, RD, LD, CSG, Registered Dietitian (in-store)
This savory meatloaf incorporates wild rice, a healthy whole grain grown in the Midwest, and includes a can of creamy mushroom soup to make it a dinner everyone will love.
Prep Time: 15 minutes
Cook Time: 60 minutes
1 lb ground chicken
2 cups fresh mushrooms, chopped finely (or crumble in food processor)
1 tbsp. reduced-sodium Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper, ground
2 eggs, beaten
1/2 cup uncooked wild rice
1 10.75oz can reduced-sodium (or heart healthy) cream of mushroom soup
Cook wild rice according to package directions.
Preheat oven to 375F.
Combine cooked wild rice and all other ingredients except can of soup in a large bowl and mix thoroughly.
Spread into greased loaf pan.
Bake, uncovered, for 30 minutes.
Take out, drain excess grease, and spread can of soup over the top of meatloaf.
Place bake in oven and bake for an additional 35 minutes.