Wild Rice Meat Loaf
A nice change from my usual meatloaf. Wild rice was a great addition, and the meatloaf was moist and very tasty thanks for the cheddar cheese. Will be making this again.
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
wild rice
cooked |
|
| 1 | pound |
ground beef, lean
|
|
| 2 | cups |
cheddar cheese
shredded |
|
| 1 | cup |
bread crumbs
|
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
all-purpose flour
|
|
| 2 | large |
eggs
beaten |
|
| 1 ¼ | teaspoons |
salt
|
|
| 1 | teaspoon |
sage
ground |
*
|
| ¾ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
wild rice
cooked |
|
| 453.6 | g |
ground beef, lean
|
|
| 473 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
bread crumbs
|
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
beaten |
|
| 6.3 | ml |
salt
|
|
| 5 | ml |
sage
ground |
*
|
| 3.8 | ml |
black pepper
|
|
Directions
Combine all ingredients in a large bowl, mix well.
Firmly press into a greased 9x5x3 inch loaf pan.
Bake, uncovered, at 350℉ (180℃). for 70 min.
Cover with foil during the last 15 minutes if the top is browning too quickly.
