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. Whatever you choose to do, this recipe is excellent.

Rice Meat Loaf:

¾ lb. (350 g) lean ground beef

¾ lb. (350 g) lean ground pork

¾ c. (185 mL) partially cooked rice (see Note)

¼ c. (60 mL) milk (see Note)

2 tbsp. (30 mL) minced onion

¼ c. (60 mL) ketchup, divided

1 eggs

1-½ tsp. (7.5 mL) Worcestershire sauce

¼ tsp. (1.25 mL) salt

1/8 tsp. (0.6 mL) dried marjoram

1/8 tsp. (0.6 mL) dried thyme

¼ tsp. (1.25 mL) powdered mustard

1/8 tsp. (0.6 mL) coarsely ground pepper

Preheat oven to 350 deg. F. Combine meats, rice, milk, onion, ¼ c. (60 mL) 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. (23 x 13 cm) 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 2 tbsp. (30 mL) 

For more Meat Loaf recipes, see One Click: Meat Loaf. Or see Meat Loaf: One Click.

Add the milk ...

And the rice, mixing well.

Recipe makes 1 large meat loaf ...

Or 4 mini-loaves.

Cover briefly to cook meat through before browning.