Wild Rice Meat Loaf with Barbecue Sauce

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.

6

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

2.

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.

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