Meatloaf is one of the easiest
American dishes to make, and everyone has their own favorite way of
preparing one. The best thing about meatloaf preparation is that measured
ingredients can be approximated for individual tastes. This delightful
meatloaf is a take-off from the Porcupine Meatballs that was popular in the
1950s. The addition of rice makes for a substantial and hearty dish. My
husband really likes this tasty and unusual meatloaf.
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
Rice Meatloaf Recipe:
Ground Beef (Hamburger), Entree
Yields: 4 servings
Prep time: 15 min
Cook time: 40 min
1 pound extra-lean ground beef (hamburger)
1/2 cup uncooked white rice (instant or minute rice)
1/4 cup finely-chopped onion
1/4 cup minced red bell pepper
1 teaspoon salt or to taste
1 teaspoon freshly-ground pepper
1 tablespoon minced fresh or dried herbs of your choice (such as rosemary, basil, chives, sage, and/or tarragon)
2 teaspoons Worcestershire sauce
1/4 cup tomato ketchup
1/4 cup skim or non-fat milk
1/4 cup dry
Preheat the oven to 350°F. Lightly grease a small loaf pan.
In a large bowl, combine the ground beef, uncooked rice,
onion, bell pepper, garlic, salt, pepper, herbs, Worcestershire sauce, egg, ketchup, milk,
and bread crumbs. Using your clean hands (removing any rings), mix together all the
ingredients. Mix thoroughly but lightly, being careful not to pack the meat too much.
NOTE: This meatloaf mixture will be moister than most recipes at this point. The extra
liquid is needed for the rice to absorb while cooking.
Place in prepared loaf pan.
Bake 30 to 40 minutes or until meatloaf reaches an internal temperature of 160°F (do not overcook or it will be dry).
Remove from oven and let the meatloaf rest for 15 minutes before serving.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Makes 4 servings.