I had two pounds of hamburger and wanted a way to stretch it. Decided to make porcupine meatballs and realized that my meatball-cooking-dish was in the car! I wasn't wanting to brave the 22F weather, so I improvised: Porcupine Meatloaf!
(this meatloaf makes a very loose mixture that you can stir with a fork even when it's cooked, but you can bind it with an egg or something if you want)
This tastes like stuffed cabbaged without the cabbage.
- 2lbs hamburger
- 2 cups jasmine rice (or, what have you)
- 2 tbsp dried marjoram
- 1 tbsp dried italian-mix seasonings
- 1 pinch dried crumbled thyme
- 1 28oz can of Muir Glen crushed fire-roasted tomatoes
- 1 lb extra-sharp cheddar cheese
Take a big bowl and add all of the ingredients. Put into a casserole dish. Cook at 350F for 1.5 hours, longer if need be. Cover.
About every 30 minutes, stir the hamburger mixture to make sure all of the rice gets moist.
When there's about 15 minutes left, dice up a block of extra-sharp cheddar cheese. (You can also use shredded cheese.)
Take the "meatloaf" and stir in the cheese. Add as much cheese as you want. Put back into the oven until it melts, about 15 minutes.
I scooped this meatloaf into a bowl and ate it that way --
