SunRice

Easy Meatloaf with Rice & Prosciutto

I am using:

Prep time

15min

Cook time

60min

Looking for an easy meatloaf recipe? This recipe combines delicious meatloaf with rice and prosiutto for a tasty twist! Enjoy this dish for lunch or dinner.

SunRice Long Grain White Rice

SunRice Long Grain White Rice

* Versatile and light * Grains remain separate when cooked * Absorbs flavours from cooking * Pairs well with stir-fries, casseroles and stews * Suitable for adventurous dishes like spicy jambalaya * Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • ½ cup SunRice White Long Grain Rice (rinsed)

  • ½ cup Water

  • 12 Prosciutto Slices

  • 1 tbsp Olive Oil

  • 1 Brown Onion (finely chopped)

  • 2 clove Garlic (crushed)

  • 400 g Veal Mince

  • 400 g Pork Mince

  • 1 Carrot (grated)

  • 1 Zucchini (grated)

  • 100 g Roasted Capsicum (chopped)

  • 85 g Semi Dried Tomatoes (finely chopped)

  • ½ cup Beetroot Relish (to serve)

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Easy Meatloaf with Rice & Prosciutto

Method

  • Place rice and water in a small saucepan. Bring to the boil. Reduce heat to low, cover and simmer 8 minutes, rice should be slightly under cooked. Drain and refresh under cold water. Set aside to drain and cool.

  • Preheat oven to 180°C fan forced. Grease the base and sides of a 7cm deep, 7cm x 25cm (base) loaf pan. Line the pan with prosciutto, allowing slight overhang on both long sides.

  • Heat oil in a small frying pan over medium heat. Add onion and garlic and cook 3-4 minutes until soft. Transfer to a large bowl, set aside 5 minutes cool slightly.

  • Add the mince, vegetables and rice. Season. Use clean hands to mix until well combined. Press mixture into loaf pan, folding the prosciutto over to cover. Bake for 40-50 minutes or until firm in the centre. Stand in the pan for 10 minutes before turning out. Slice and serve with chutney.

    Tip: You can replace the mince with other varieties such as chicken, beef or lamb.

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