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Wild Rice Meat Loaf

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

Ingredients

  • 2 large eggs, beaten
  • 4 cups cooked wild rice
  • 2 cups 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

Directions

  • In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well.
  • Firmly press into a greased 9x5-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.
Nutrition Facts
1 slice: 504 calories, 20g fat (11g saturated fat), 157mg cholesterol, 932mg sodium, 48g carbohydrate (3g sugars, 3g fiber), 32g protein.

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Reviews

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Average Rating:
  • redabr
    Jan 25, 2018

    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.

  • Laura
    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
    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
    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
    Apr 25, 2011

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