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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
Recipe Type:
Beef ,
Ground Beef (Hamburger), Entree
Yields: 4 servings
Prep time: 15 min
Cook time: 40 min
Ingredients:
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 clove
garlic, minced
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
egg, beaten
1/4 cup tomato ketchup
1/4 cup skim or non-fat milk
1/4 cup dry
bread crumbs
Preparation:
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.
 This
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:
Thermapen Thermometer.
Makes 4 servings.
Rice Meatloaf - Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
WW Points |
|
ground
beef, extra lean |
1 pound |
21.3 |
740.8 |
17 |
|
rice,
white, uncooked |
1/2 cup |
.5 |
343.2 |
7.4 |
|
onion |
1/4 cup |
0 |
20 |
.9 |
|
bell
pepper |
1/4 cup |
.1 |
15 |
.8 |
|
garlic |
1 clove |
0 |
5 |
.6 |
|
Worchestershire
sauce |
2
teaspoons |
0 |
0 |
0 |
|
egg |
1 each |
6 |
79 |
2.5 |
|
ketchup |
1/4 cup |
0 |
60 |
1.7 |
|
milk,
non-fat |
1/4 cup |
.1 |
20 |
.9 |
|
bread
crumbs |
1/4 cup |
1.4 |
106.6 |
2.7 |
|
Recipe
Totals |
|
29.4 |
1389.6 |
34.5 |
Recipe
makes 4 servings.
Each Serving Totals - 7.3 Fat
Grams, 347.4 calories, 8.6 WW Points |
|
