![](https://cdn.statically.io/img/www.allrecipes.com/thmb/DUNlW_cpeVIamDYQ_F7ZbXslnso=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5056800-1b567eb2d9a247dfad8ab8b981e414c0.jpg)
Ingredients
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1 ½ cups brown rice
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3 cups water
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2 large potatoes, grated
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4 large carrots, grated
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2 large celery stalks, chopped
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6 pounds ground beef
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8 eggs
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1 dash salt
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¼ cup olive oil
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1 ½ cups regular rolled oats
Directions
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Preheat the oven to 400 degrees F (205 degrees C). Grease 36 cups of 3 large muffin tins.
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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.
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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.
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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.
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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.