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

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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


  • 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 lean ground beef

Nutritional Facts

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


  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

Light-Bodied Red Wine

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

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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!"

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!!"

Reviewed Apr. 25, 2011

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

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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