Two Brooks Farm

producers of Mississippi Blue Rice

March 2016 additions 051Thai Inspired Meatloaf picTHAI INSPIRED RICE MEATLOAF

Brown rice is the healthy killer filler in this refreshingly spicy meatloaf. Delicious served with a stir fry, and for sandwiches tomorrow.


 2 cups cooked Ecogrown Missimati Bayou Bouquet Fragrant Brown Rice

1 pound lean ground beef

½ pound ground pork
½ cup ketchup
¾ cup sambal sauce (best homemade; recipe below. Commercial sauce will suffice)
1 large yellow onion, diced
2 tbsp garlic, minced
1 tbsp ginger, fresh minced
1 tbsp Thai basil
2 eggs, beaten
2 tbsp Worchester sauce
2 tbsp soy sauce
for garnish


     Have rice cooked to package instruction (3/4 cup dry rice and 1½ water makes about 2 cups).

Preheat oven to 350 degrees Fahrenheit.
Combine ketchup and sambal sauce. Divide in half parts; set each aside.

In large mixing bowl, combine one of the sambal/ketchup blends with all other ingredients. Mix well. Line a standard 8½ by 4½ pan with parchment paper and fill with meatloaf ingredients. Bake for 50 minutes, or until done.

Remove parchment paper, slice, and serve with remaining sambal/ketchup mixture with a squeeze of lime. Enjoy!

Homemade Sambal

2 medium jalapenos, seeded and chopped

1 tbsp dried chili pepper flakes

2 tbsp ginger, fresh minced

1 shallot, minced

2 tbsp sesame oil

½ tsp turmeric

½ cup rice wine vinegar

3 tbsp fish sauce

3 tbsp coconut palm sugar

Combine jalapenos, pepper flakes, ginger, shallot, and oil. Heat until jalapenos soft. Add vinegar, turmeric, fish sauce, and sugar; blend well, and reduce by half. Puree in food processor.

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