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Tuesday, February 5, 2013

Rice Meat Loaf

When was the last time you had meat loaf? This gluten-free dish is one of my favorites, with rice binding the meat instead of bread crumbs. The original recipe combined beef, pork, and veal. I’m philosophically opposed to veal production, so routinely substitute extra pork and extra beef. But hey! Two out out of three ain’t bad!

Rice Meat Loaf:

¾ lb. (350 g) lean ground beef
¾ lb. (350 g) lean ground pork
1-½ c. partially cooked rice (see Note)
½ c. milk (see Note)
¼ c. minced onion
½ c. ketchup, divided
2 eggs
1 tbsp. Worcestershire sauce
½ tsp. salt
¼ scant tsp. dried marjoram
¼ scant tsp. dried thyme
½ tsp. powdered mustard
¼ tsp. coarsely ground pepper

Preheat oven to 350 deg. F. Combine meats, rice, milk, onion, ¼ c. of the ketchup, eggs, and Worcestershire sauce in large bowl, mixing well with clean hands. Combine salt and dried seasonings in small bowl. Add seasonings to meat mixture, working in with hands to disperse evenly. Pack half meat mixture into 9 x 5-in. loaf pan. Pour reserved ketchup over meat in pan, patting remaining meat on top. Bake, covered, 15 min. Remove foil and continue to bake 45 min., until meat browns and pulls away from sides of pan. Drain liquid from pan before serving.

Note: See Index for How to Cook Rice. If you remove the rice 10 minutes before it’s cooked, it will nicely absorb the liquid in this recipe. If rice is fully cooked, reduce milk to ¼ c.

Additional Note: To read about the possibility of gluten in spice mixtures, see http://www.befreeforme.com/blog/?tag=gluten-in-spices. Because you’re adding the spices yourself, I wouldn’t worry about this issue.

One Last Note: I like to minimize my time in the kitchen, so I doubled this recipe. Instead of making a second, standard-sized meat loaf, I divided the rest of the seasoned meat mixture among four mini-loaf pans measuring 3-½ x 6 in. and 2-in. high. I then popped the pans into the oven for 30-to-35 min., uncovering for the last 20 min. of cooking time. Drain liquid from pan before cooling, labeling, and freezing for future use. Mini-loaves (or meat loaf baked in muffin tins) also make a welcome gift for seniors. If you choose to share this way, use a little ketchup to gussy it up!


Add the milk ...

And the rice, mixing well

Recipe makes 1 large meat loaf ...

Or 4 mini-loaves

Cover briefly so meat cooks through before browning 

Ah, mes petits Dollinks! Nozzink but ze best for you! 

4 comments:

  1. Hi there. The current Food on Friday on Carole's Chatter is all about meatloaf. I do hope you link this nice one in. This is the link . Please do pop back to check out some of the other links. Have a great week.

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  2. WOW! You produce a very fine blog, Carole! I am more than pleased to recommend it! I hope you're having a fine New Zealand summer "down under"! xox Nicole

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  3. What a good idea, to bake mini meat loaves! They will also bake more quickly, saving energy. I should do that! I don't use breadcrumbs in meatloaf either.....I use rolled oats! And lean beef, but not extra lean
    because fat = flavour. The oats absorb the fat and make the loaf soft and juicy. Meatloaf is great cold, sliced thinly and in an open face sandwich. What's the red border around the meatloaf in the last image? I hope it's not ketchup, that would be an awful lot! It looks more like plastic - P. Popp. Toronto

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    Replies
    1. Charming and beloved reader! You asked about the red frill around the small meat loaf. It's ... um ... erk ... ketchup. For photographic purposes only, to hide the way meat loaf pulls away from the sides of the pan. We didn't eat it, honest! xox Nicole

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