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Wild Rice Meat Loaf Recipe
Wild Rice Meat Loaf Recipe photo by Taste of Home

Wild Rice Meat Loaf Recipe

Publisher Photo
I've shared this recipe with many friends. The unique, hearty meat loaf is full of surprises - tangy wild rice and pockets of cheddar cheese make it extra special. Even so, it's not that tricky to prepare...try it and see! -Genie Lang, Jamestown, North Dakota
TOTAL TIME: Prep: 10 min. Bake: 70 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Bake: 70 min.
MAKES: 4-6 servings

Ingredients

  • 2 eggs, beaten
  • 4 cups cooked wild rice
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup dry bread crumbs
  • 1 cup finely chopped onion
  • 1/2 cup all-purpose flour
  • 1-1/4 teaspoons salt
  • 1 teaspoon rubbed sage
  • 3/4 teaspoon pepper
  • 1 pound uncooked ground beef
    X
    With Johnsonville Italian Sausage.

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Nutritional Facts

1 serving (1 slice) equals 504 calories, 20 g fat (11 g saturated fat), 157 mg cholesterol, 932 mg sodium, 48 g carbohydrate, 3 g fiber, 32 g protein.

Directions

  1. In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well.
  2. Firmly press into a greased 9-in. x 5-in. loaf pan. Bake, uncovered, at 350° for 70 minutes. Cover with foil during the last 15 minutes if the top is browning too quickly. Yield: 4-6 servings.
Originally published as Wild Rice Meat Loaf in Taste of Home February/March 1996, p29

Nutritional Facts

1 serving (1 slice) equals 504 calories, 20 g fat (11 g saturated fat), 157 mg cholesterol, 932 mg sodium, 48 g carbohydrate, 3 g fiber, 32 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Wild Rice Meat Loaf

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 17, 2014

"I made this tonight and it was really good. I used half the wild rice (that's all I had) and it still turned out just fine. My son asked how it would taste if it was made with white rice and I said that would be good too!"

MY REVIEW
Reviewed Jun. 24, 2013

"This was great! I had wildrice cooked with carrot and onion left over and was looking for a creative way to use it up, about 3 cups which worked out great. I sauteed shallot and onion instead of using raw onion as called for, totalling about 1/3 cup in butter and added the salt, pepper and sage as called for in the recipe to that to infuse the flavor. I used Panko breadcrumbs and about 1/3 cup flour instead of the 1/2 cup as called for. Last 15 minutes of baking I glazed with a simple ketchup and brown sugar mix. Best meatloaf ever. Fantastic!!"

MY REVIEW
Reviewed Apr. 25, 2011

"Next time half the rice, cheese, flour and sage. Great recipe!"

MY REVIEW
Reviewed Nov. 13, 2009

"We have this meat loaf for a family meal on a cold night. We use twice the meat, half the wild rice, and half the flour for two loaves. The 2nd loaf is refrigerated; then sliced and "fried" for the next day. We think it tastes even better as 'fried leftovers' the next day."

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