Wild Rice and Pork Loaf
Discover the hearty comfort of Wild Rice and Pork Loaf, a savory dish that marries the nutty, earthy flavor of wild rice with the rich succulence of ground pork. This recipe is elevated by aromatic sautéed onions, fresh parsley, and a hint of Worcestershire sauce, while a glossy ketchup glaze adds a tangy-sweet finish. Perfect for cozy family dinners, it’s a protein-packed, crowd-pleasing meal that comes together with simple ingredients like breadcrumbs, eggs, and garlic. Baked to perfection and easy to slice, this loaf pairs beautifully with roasted vegetables or a crisp green salad for a well-rounded, satisfying dinner. Ready in just 80 minutes, it’s your next go-to recipe for effortless comfort food.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 1 cup Cooked wild rice
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 2 large Eggs
- 0.75 cup Breadcrumbs
- 0.25 cup Milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 cup Ketchup (for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard loaf pan with a thin layer of olive oil or cooking spray.
Heat a skillet over medium heat and add the olive oil. Sauté the chopped yellow onion until translucent, about 4-5 minutes, then add the minced garlic and cook for another 1-2 minutes until fragrant. Set aside to cool slightly.
In a large mixing bowl, combine the ground pork, cooked wild rice, sautéed onion and garlic, parsley, eggs, breadcrumbs, milk, Worcestershire sauce, salt, and pepper. Mix gently with clean hands or a spoon until all ingredients are evenly distributed, being careful not to overmix.
Transfer the pork mixture into the prepared loaf pan, pressing it down gently to form an even layer.
Spread the ketchup evenly across the top of the loaf to create a flavorful glaze.
Bake in the preheated oven for 55-60 minutes, or until the internal temperature of the loaf reaches 160°F (71°C) when measured with a meat thermometer.
Let the pork loaf rest in the pan for 10 minutes before slicing. This helps it hold its shape.
Slice and serve warm alongside your favorite side dishes, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 4931 mg | 214% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 29.4 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 383 mg | 29% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
