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

Wild Rice Meat Loaf Recipe

Read Reviews
4.5 5 7
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


  • 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

1 slice: 504 calories, 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.

Reviews for Wild Rice Meat Loaf

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Laura User ID: 8958710 255851
Reviewed Oct. 24, 2016

"Never enough in our house. Now I double it, adding 2c finely chopped spinach and 2 c dice mushrooms.we cook up several sweet potatoes in a crockpot for extra fill and nutrition. Great recipe..thank you"

JaniceBaer User ID: 1723673 9669
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!"

nemplsmary User ID: 7314241 18098
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!!"

Montana86 User ID: 5344864 10299
Reviewed Apr. 25, 2011

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

redabr User ID: 4582917 10195
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."

Loading Image