meatloaf made with rice recipe

Written ByJenny Smyth Posted on
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The Best meatloaf made with rice recipe

I’ve been making this meatloaf recipe with rice for years, and it’s always a hit with my family. The combination of ground beef, cooked rice, and a blend of spices creates a unique flavor profile that’s both familiar and exciting.

My kids love it when I serve it with ketchup or BBQ sauce, and my husband appreciates how easy it is to make ahead and reheat. But what I love most about this recipe is how versatile it is – we can enjoy it for a quick weeknight dinner or as part of a larger meal for special occasions.

And let’s not forget the health benefits: by using rice instead of breadcrumbs, we’re reducing the amount of refined carbs in the dish. Plus, the added vegetables like onions and bell peppers pack in extra nutrients.

I’ve found that this recipe is perfect for busy families like mine, as it’s simple to prepare and can be adapted to suit different tastes. Whether you’re looking for a comforting meal after a long day or something new to try at your next potluck, this meatloaf with rice is sure to please.

Rice Meatloaf

4.9 from 1364 votes

A moist and flavorful meatloaf made with cooked rice instead of breadcrumbs. This hearty dish is perfect for using leftover rice and makes a satisfying family dinner.

Prep Time15 mins
Cook Time1 hour
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Meatloaf

1 1/2 pounds ground beef (80/20)
1 cup cooked white rice, cooled
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 large eggs, lightly beaten
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the Glaze

1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Lightly grease a 9×5 inch loaf pan with nonstick spray or oil.
3In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, chopped green bell pepper, beaten eggs, 1/2 cup ketchup, Worcestershire sauce, salt, black pepper, and garlic powder.
4Mix gently with your hands until all ingredients are evenly incorporated, being careful not to overmix.
5Transfer the meat mixture to the prepared loaf pan and press it evenly into the pan, smoothing the top.
6Bake the meatloaf uncovered for 45 minutes.
7While the meatloaf bakes, make the glaze by whisking together 1/4 cup ketchup, brown sugar, and apple cider vinegar in a small bowl.
8After 45 minutes of baking, remove the meatloaf from the oven and spread the glaze evenly over the top.
9Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C) on an instant-read thermometer.
10The glaze should be sticky and slightly caramelized.
11Remove the meatloaf from the oven and let it rest in the pan for 10 minutes.
12This allows the juices to redistribute and makes slicing easier.
13Slice and serve warm.

🔧Equipment

Large mixing bowl
9×5 inch loaf pan
Small bowl
Measuring cups and spoons
Foil

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 115mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 24g

📝Notes

For a lighter version, use ground turkey or chicken. Ensure the rice is fully cooled before mixing to prevent the eggs from cooking. Leftover meatloaf can be refrigerated for up to 3 days.

Watch Video Of How Rice Meatloaf Works

This meatloaf made with rice is always a good idea – whether you’re looking for a comforting meal after a long day or something new to try at your next potluck.

One of my favorite things about this recipe is how easily it reheats; simply slice into individual portions and reheat in the microwave or oven until warmed through.

We also love serving leftovers on sandwiches or wraps – just place sliced meatloaf between two slices of bread along with your favorite condiments and toppings.

❓ Frequently Asked Questions About Rice Meatloaf

Q: What type of rice should I use in this recipe?

I prefer to use uncooked white or brown rice, as they hold up well to the cooking process and add texture to the meatloaf. However, you can experiment with other types of rice if you prefer – just keep in mind that the cooking time may vary slightly.

Q: Can I make this recipe without ground beef?

Yes, you can substitute ground turkey, pork, or even vegetarian options like textured vegetable protein or tofu for a meatless version. Just adjust the cooking time accordingly based on the protein you choose.

Q: How do I prevent the meatloaf from falling apart?

The key is to mix everything together gently but thoroughly until just combined – overmixing can lead to a dense, crumbly texture. Also, make sure to not overcook the meatloaf; aim for an internal temperature of 160°F (71°C) for medium-rare.

Q: Can I make this recipe ahead and freeze it?

This meatloaf freezes beautifully! Simply assemble the ingredients as instructed, shape into a loaf shape, and place on a baking sheet lined with parchment paper. Freeze until solid, then transfer to an airtight container or freezer bag for up to 3 months.

Q: What are some good ways to serve this meatloaf?

We love serving it with mashed potatoes, roasted vegetables, or even as part of a build-your-own sandwich bar with various toppings like cheese slices, lettuce leaves, and tomato wedges.

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