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.