Wild Rice Meatloaf
Published 11/22/2019 • Updated 10/16/2024
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This Wild Rice Meatloaf packs all the savory flavors (+ 19g protein per serving!) you love during the colder months of the year. Cozy up and make this easy and delicious meatloaf recipe for dinner tonight!
Hearty Winter Recipes
Who else is craving all the hearty comfort food recipes that come with the change in seasons?! We’re over here loving up on the savory smells of seasonal recipes, like this oh so delicious wild rice meatloaf. It’s great for serving a crowd, or meal prep for the week (it reheats super well!). So, read on, friends!
Wild Rice Meatloaf Ingredients
The following variety of meat, fresh ingredients, seasonings and condiments come together to create the most flavorful meatloaf of your life. Here’s what you’ll need on your grocery list:
Meat
- Ground beef
- Ground pork
Veggies
- Yellow onion
- Mushrooms
- Large eggs
- Heavy cream
Grains
- Wild rice (read on for our wild rice hack!)
- Whole wheat panko breadcrumbs
Spices
- Minced garlic
- Dried fennel
- Dried thyme
- Dried rosemary
- Ground oregano
- Salt
- Ground pepper
- Garlic powder
- Ground nutmeg
Condiments
- Tomato paste
- Maple syrup
- Ketchup
- Worcestershire
- Dijon mustard
Wild Rice Hack
If you have time to make wild rice (we have a step-by-step wild rice recipe for both the stove top and Instant Pot!), that’s great! But if you’re looking to save some time making a finicky rice, we recommend the pre-cooked or microwave wild rice packets sold at major grocers. THIS microwaveable wild rice packet from Target is one of our faves.
How to Make Wild Rice Meatloaf
Preheat and Prep
- Preheat the oven to 350ºF and spray a standard-size loaf pan with nonstick cooking spray, and then set aside.
- Next, place all ingredients (minus 1/4 cup of ketchup, which you will use later!) for the meatloaf into a large bowl and mix until combined. Feel free to use a spatula, but we found it’s easiest to just use your hands to mix everything together.
- Transfer the meatloaf mixture into the loaf pan and pat the meatloaf down into an even layer. Feel free to garnish the top of your meatloaf with additional wild rice by sprinkling and then pressing into the meatloaf mixture.
Bake the Meatloaf
- Bake your meatloaf at 350ºF for 40 minutes.
- Remove from the oven and spread the remaining 1/4 cup of ketchup evenly over the top of the meatloaf. Bake for an additional 10 minutes.
- After 10 minutes, the ketchup should be caramelized. Remove meatloaf from the oven and let it sit for at least 10 minutes before serving. This will help ensure that the meatloaf holds together when you slice it and serve.
- Pro Tip: Depending on the fat percentage of your meat, you may have excess liquid in your loaf pan. Feel free to use as a gravy when serving, or discard — your choice!
Serve and Enjoy!
- We love to serve our meatloaf with a veggie and a starch side, such as these roasted brussels sprouts and these baked potatoes.
How to Reheat Meatloaf
This meatloaf reheats super well! Cover the loaf pan with tin foil and bake at 325ºF for 10 minutes or until completely warm. Remove the tin foil and broil for last 1-2 minutes to caramelize the ketchup on top. Feel free to add additional ketchup to your liking.
Can you Freeze Wild Rice Meatloaf?
Yes! First allow the meatloaf to cool completely, and then wrap in plastic wrap, and then in aluminum foil. Store in the freezer. This wild rice meatloaf will keep for up to 3 months when stored in an air-tight container or wrap in the freezer.
When thawing: allow the meatloaf to thaw completely in the fridge before following the reheating instructions above.
Sides for Wild Rice Meatloaf
- Crock Pot Baked Potatoes
- Roasted Brussels Sprouts
- Roasted Root Vegetables
- Shaved Brussels Sprouts Salad
- Green Beans Almondine
Wild Rice Meatloaf
Ingredients
- 1 lb. ground beef, 90% fat
- 1/4 lb. ground pork
- 1/2 medium yellow onion, minced
- 1 cup mushrooms, minced
- 1 cup cooked wild rice*
- 1 tablespoon minced garlic
- 1 tablespoon dried fennel
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried rosemary
- 1 teaspoon ground oregano or, 1 teaspoon dried
- 1/8 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
- 1/4 cup whole wheat panko breadcrumbs
- 2 large eggs, whisked
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- 1/2 cup ketchup, divided (we love Annie’s organic)
- 3 teaspoons Worcestershire
- 1 teaspoon dijon mustard
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350ºF and spray a standard loaf pan with nonstick cooking spray. Set aside.
- Next, place all ingredients (minus 1/4 cup of ketchup, you will use this later!) for the meatloaf into a large bowl and mix until combined. Sometimes it’s easiest to use your hands to mix.
- Then, transfer the meatloaf mixture into the loaf pan and pat the meatloaf down into an even layer.
- Bake meatloaf at 350ºF for 40 minutes.
- Remove from the oven and spread the remaining 1/4 cup of ketchup evenly over the top of the meatloaf. Bake for an additional 10 minutes.
- After 10 minutes, the ketchup should be caramelized. Remove meatloaf from the oven and let it sit for at least 10 minutes before serving (or else the meatloaf may not hold together).
Tips & Notes
- Wild rice: you can either cook your wild rice using our Instant Pot method (or any other method) or use precooked wild rice. We love THIS product.
- Fat content: depending on the fat percentage of your meat, you may have excess fat/liquid after cooking. Feel free to discard or use it as a gravy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photos by: The Wooden Skillet
I tried this and the flavor was good, but the onions came out undercooked. I would suggest carmalizing the onions first and then putting them in. Mine also came out a little dense so I’ll have to experiment with making it a bit more fluffy, if that makes sense. Looking forward to trying it again! Oh we also don’t really eat pork so we subbed for ground Turkey and added a little more salt.
This was so flavorful. I skipped the pork, added more beef, and subbed dried minced onion because I was out of onion, and it still tasted delicious and juicy. I definitely agree with the recipe; you should let it sit. We were hungry, so we dove right in, and it fell apart a bit. Still SO good.
SO GOOD! I used instant brown rice instead of white rice because I didn’t have time to make fancy rice.
I have literally loved EVERY recipe I have tried on this website. I cannot stop telling my friends and family about. I wish you had a book.