Rice Meatloaf Recipe

Rice Meatloaf Recipe is a delightful take-off from the Porcupine Meatballs that were so popular in the 1950s.  The addition of rice makes for a substantial and hearty meatloaf to serve your family.  My husband really likes this tasty and unusual Rice Meatloaf recipe.  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.  My family loves meat loaves, any kind or type seems to be welcomed and enjoyed.  Rice Meatloaf make a great sandwich the next day!

History:  Meatloaf grew in popularity during the Great Depression and through World War II rationing into the 1950s.  Meat-stretching recipes like meatloaf were an obvious choice.  With meatloaf’s ability to stretch cheap meat into even more meals by the addition of cheap oats, breadcrumbs, and other starches



Rice Meatloaf Recipe


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:
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course: Main Course
Cuisine: American
Keyword: Rice Meatloaf Recipe
Servings: 4 servings
Calories: 347.4 kcal
  • 1 pound extra-lean ground beef (hamburger)
  • 1/2 cup white rice, (instant or minute rice), uncooked
  • 1/4 cup onion, finely-chopped
  • 1/4 cup red bell pepper, minced
  • 1 clove garlic, minced
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper, freshly-ground
  • 1 tablespoon herbs of your chair (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
  1. Preheat the oven to 350 degrees F.  Lightly grease a small loaf pan.

  2. 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 rings), mix together all the ingredients.  Mix thoroughly but lightly, being careful not to pack the meat too much.  This meatloaf mixture will be moister than most recipes at this point.  The extra liquid is needed for the rice to absorb while cooking.

  3. Place in prepared loaf pan.  Bake 30 to 40 minutes or until meatloaf reaches an internal temperature of 160 degrees F. (do not overcook or it will be dry). Remove from oven and let the meatloaf rest for 15 minutes before serving.

  4. Makes 4 servings.

Nutrition Facts
Rice Meatloaf Recipe:
Amount Per Serving
Calories 347.4 Calories from Fat 66
% Daily Value*
Fat 7.3g11%
* Percent Daily Values are based on a 2000 calorie diet.


Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Dinner    Meatloaf    Rice Recipes   

Comments and Reviews

7 Responses to “Rice Meatloaf Recipe”

  1. Sheeva

    Thanks for the recipe and I found it interesting that you noted this as “easiest American dish”. My immigrant parents, Polish and Italian, were cohorts of WWII. Their challenges were many in the new country but my Italian mother, whose English was minimal, was a wiz in the kitchen and this meatloaf made with rice was one of my favorites that she made with no recipe to reference. We were five small children being raised in the fifties and, the Great Depression notwithstanding, it was hard to feed the family. We grew our own garden and when Mom could buy meat, it was often ground beef which, by heck, she could stretch a pound like no one’s business. Rice was one way she did it and another way when she didn’t have rice she would use herb infused milk-soaked stale bread. Whenever I make one of her recipes (none written) my memories of those times come forward and I share with my family. By the way, she also made porcupine balls so I believe that’s where her inspiration to stretch the ground beef came from. Again, thanks.

  2. David A KIMMEY

    My mom made meatloaf with rice and I can’t stand it with breadcrumbs. It seems “spongy” to me. The rice does it’s job or stretching the beef, but more importantly it keeps the moisture within the loaf. Other than a vegetable, it is a complete meal. I always thought I was (or mom was) weird because I thought we were the only people on the planet who made meatloaf with rice. I have never seen it anywhere but my own home. Thanks for letting me know Mom wasn’t that crazy

  3. Andrina Mathew

    So nice and good recipe. I will make for my guests in dinner

  4. Rachelle Chatelain

    I have made meat loaf with rice since 1994 – it is delicious – it’s always a treat – I slice and freeze 2 slices per freezer bag –

  5. Shelia Ellis

    My grandfather cooked meatloaf with rice but used real diced tomatoes instead of ketchup..

  6. NanaDD

    Grandmother, Mother, Aunties, etc., (followed by us Girls since 40s – 50s), made this for the family since the 1930’s! Considered a hearty and frugal New England meal. Did not add breadcrumbs – those were saved to make the frugal, wonderfully flavoured, Bread Puddings.

  7. Charlie Trotter

    Thanks you, Your blog is great and this recipe very usefull with me. I will try it


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