Cooking with Tanka: the Tanka Loaf by Scottie P

September 06, 2013

Cooking with Tanka: the Tanka Loaf by Scottie P
We recently had a recipe contest, and although we only could have one winner, we would like to share some of the great recipes that came out of it. This is one of our Facebook fans Scottie P's Tanka Loaf. Looks so good!

"Just trying to eat good, shave costs and share the ideas," he said. "This is a basic recipe that holds up well. I sometimes tweak it depending on what supplies I have on hand."


Tanka Loaf

Use your favorite Meat Loaf recipe. Mine (to make it a little more economical) goes with a mix of stuff to make it all go a little further each month:

1 Lb Ground Buffalo

3/4 Lb Ground, Grass Fed, 90% Lean Beef (Hormone free)

5-8 Tanka Bars, Finely Chopped (Spicey or Regular)
or 1 cup of finely chopped Tanka Summer Sausage

3/4 Cup Chopped Broccoli

1/2 Cup Wild Rice, cooked and chilled

1/4 Cup Chopped Green Pepper

1/2 Cup Chopped Yellow Onion

2 Cloves of Garlic (good size) Finely Chopped

Spice to Taste - but remember the Tanka bars are there! you may also add chopped walnut, pecan or whatever turns your taste buds...but Peanuts are a little weird with this one.

Bake at 350 degrees, covered approx 1 hour.
Uncover, turn oven to 400 degrees and bake another 10 minutes.
Remove. Tilt to drain grease and allow to cool. Slice into 1" thick slices for freezing. Align in container - seperate with wax paper. Cover and freeze. Pull a slice out about an hour before lunch and reheat in a cast/stainless fry pane for about 6 min per side at Med heat. Serve with Salad, fruit, cheese, or use to make a sandwich.

This is really good. After the first one, you will be able to adjust your recipe to taste. I get about 7 good slices from one of these and it freezes well.

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