Sausage, Mushroom, & Brown Rice Meatloaf (dairy, egg, soy, gluten free)

• 1 lb sausage, plain/original flavor

• 1 carton mushrooms, white or portobello

• 1 small onion, finely chopped

• 3 tablespoons bacon grease or olive oil

• 1 cup cooked brown rice, cooled to room temperature

• 3/4 cup chickpea flour

• 4 flax eggs

• 1 teaspoon crushed rosemary

• 1 teaspoon marjoram

• 1 teaspoon thyme

• 1/2 teaspoon ground cumin

• 1 teaspoon sea salt or to taste

Preheat oven to 350°F. Clean and rough chop your mushrooms, sauté with onions in bacon grease or oil until the onions are translucent, and the mushrooms are halved in size, about 5-10 minutes. Cover, and set aside.

Make your flax eggs by combining 4 tablespoons of ground flax seed with 1/4 cup of water, cover, and set aside for 5-10 minutes to gel.

Combine your sautéed mushrooms and onions, cooked & cooled brown rice, flour, thawed sausage, flax eggs, herbs, and salt in a large mixing bowl, and combine thoroughly - a gloved hand is best for this.

Turn your meatloaf mixture into a prepared pan, and bake at 350°F for 1 hour, or until the loaf temps at 160°F in the center, and has a nice crust. Cover with aluminum foil if the center needs more time, without overdoing the crust.

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