A really unusual meat loaf, Wild Rice Meat Loaf with Barbecue Sauce is ideal for an informal dinner party served with a crisp green salad and garlic bread.
4 oz. wild rice, washed, soaked overnight in cold water and drained
1 lb. minced beef
1 lb. minced veal
4 carrots, scraped and coarsely grated
2 onions, finely chopped
1 tablespoon prepared American mustard
½ teaspoons salt
½ teaspoon black pepper
2 eggs, lightly beaten
6 fl. oz. tomato ketchup
2 tablespoons Worcestershire sauce
2 tablespoons clear honey
1 tablespoon lemon juice
2 teaspoon hot chilli powder
4 fl. oz. water
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large mixing bowl, combine all the ingredients for the meat loaf. Using your hands, mix and knead the ingredients well. Spoon the mixture into a
1-pound loaf tin and smooth the top over with the back of the spoon.
Place the tin in the centre of the oven and bake the loaf for P1, to l hours or until the juices run clear when the loaf is pierced with the point of a sharp knife.
Meanwhile, prepare the sauce. In a medium-sized saucepan, combine all the sauce ingredients. Place the pan over high heat and bring the liquid to the boil, stirring constantly. Boil until the liquid has reduced by one-third. Remove the pan from the heat. Pour the sauce into a warmed sauceboat and keep hot.
Remove the tin from the oven and pour off any fat. Run a sharp-edged knife around the edge of the tin to loosen the sides.
Turn the meat loaf on to a warmed serving dish. Serve the meat loaf immediately, with the sauce.