I love this delicious recipe for Wild Rice Meatloaf. Wild rice adds the most wonderful flavor and texture to ground beef and pork. It also adds fiber and stretches the meat, despite being what most consider an exotic ingredient.
As with all meatloaf recipes, to make the best meatloaf, the most important tip is to not overwork the meat. Combine all of the ingredients other than the meat and mix them together thoroughly. Then add the meat and mix gently with your hands just until combined.
And be sure to always cook meatloaf to 160*F and test that number with a meat thermometer. Finally, let meatloaf stand, covered, with foil after it comes out of the oven for 10 minutes to help the juices redistribute and making slicing easier.
Despite the long ingredient list, this recipe is very easy to make and goes together quickly. Serve it with some scalloped potatoes and a green salad tossed with sliced mushrooms and grape tomatoes for a classic fall or winter meal.
2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked wild rice
- 1 jalapeno pepper, seeded and minced, if desired
- 2 eggs, beaten
- 1/2 cup tomato juice
- 1/2 cup milk
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme leaves
- 1-1/2 pounds lean ground beef
- 1-3/4 pounds lean ground pork
- 1/4 cup chili sauce
- 3 tablespoons Dijon mustard
- 1/8 teaspoon smoked paprika
- 6 slices bacon
Preheat the oven to 375°F. Spray a slotted broiler pan with nonstick cooking spray and set aside.
In a heavy skillet, heat the olive oil over medium heat and add the minced onion and garlic. Cook and stir until the vegetables are tender, about 5 minutes.
Pour the vegetables into a large bowl and add the cooked wild rice, minced jalapeno (if using), beaten eggs, tomato juice, milk, basil, and thyme. Mix thoroughly.
Then add the ground beef and ground pork and mix gently but thoroughly with your hands until combined. Form into a loaf on a slotted broiler pan, then wash your hands.
In a small bowl, combine the chili sauce, mustard and smoked paprika. Spread this mixture over the meatloaf. Then lay the bacon slices on top of the meatloaf, tucking them under.
Bake the meatloaf for about 1-1/2 hours, or until the internal temperature reaches 160°F. You may need to reduce the heat to 350 degrees if the loaf is getting too brown after about 50 minutes. Let the meatloaf stand, covered, for 10 minutes before slicing.