THAI 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
Have rice cooked to package instruction (3/4 cup dry rice and 1½ water makes about 2 cups).
Preheat oven to 350 degrees Fahrenheit.
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!
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.