Meat Loaf With Wild Rice Stuffing(Serves 6)

• 2 lb. lean stew meat, ground
• 1 c. corn bread stuffing mix
• 1 (8 oz.) can tomato sauce
• 1/2 c. finely chopped onion
• 1/4 c. finely chopped celery
• 2 eggs
• 1/8 tsp. thyme
• 1/8 tsp. marjoram
• 1 (10 1/2 oz.) pkg. frozen white and wild rice (in cooking pouch)
• 1/2 c. sliced mushrooms
• 1/2 c. diced Polish sausage (kielbasa), casing removed
• 1/2 c. shredded Swiss cheese (garnish)
• minced fresh parsley (garnish)

1. Combine ground meat, stuffing mix, tomato sauce, onion, celery, eggs, thyme and marjoram in a large bowl and mix well. Turn into a 10-cup Bundt pan, pressing meat against sides and center of tube pan to make well for filling.
2. Pierce rice pouch. Cook on High until just defrosted, about 3 to 4 minutes.
3. Layer mushrooms, rice and sausage in center of loaf.
4. Press edges of meat over filling, sealing to cover completely.
5. Cook on High for 14 to 16 minutes (microwave) or until probe set at 160u0b0 registers done or at 350u0b0 for 1 hour (regular oven).
6. Drain off accumulated juices.
7. Invert loaf onto serving platter.
8. Sprinkle top evenly with cheese and parsley just before serving.
9. (If necessary, cook on High just until cheese melts.)
10. Meat Loaf can be reheated.

lean stew meat, corn bread stuffing mix, tomato sauce, onion, celery, eggs, thyme, marjoram, frozen white, mushrooms, sausage, swiss cheese, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228229 (may not work)