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
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.
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