I’ve been making meatloaf with rice for years, and it’s a recipe that never fails to impress my family. I first discovered this dish when I was a young mom, trying to cook something quick and easy for my kids after school.
The combination of ground meat, rice, and spices is a winner in my book, and it’s become a staple in our household. My kids love helping me mix the ingredients together and shape the loaf, and they always get excited when they smell it cooking in the oven.
One of the best things about this recipe is that it’s so versatile – you can serve it as a main course, or as a side dish for a special occasion. Plus, it’s incredibly easy to make ahead of time and reheat when you need it.
Over the years, I’ve tweaked the recipe to suit our tastes, adding in some extra spices and herbs to give it an extra boost of flavor. And let me tell you, this meatloaf with rice is one of those rare dishes that actually gets better with age – if you can resist eating the whole thing in one sitting!
It’s also surprisingly healthy, considering how comforting it is. By using lean ground meat and plenty of vegetables, we can all enjoy this meal without feeling too guilty about what we’re putting in our bodies.
Classic Meatloaf with Rice
4.8 from 1128 votes
This hearty meatloaf combines ground beef with cooked rice for a tender, moist texture. It is topped with a tangy glaze that caramelizes beautifully in the oven.
2In a large mixing bowl, combine the ground beef, cooked rice, onion, bell pepper, garlic, egg, 1/2 cup ketchup, Worcestershire sauce, salt, black pepper, and thyme.
3Mix gently with your hands until just combined, being careful not to overwork the meat.
4Transfer the mixture to a 9×5 inch loaf pan and press it evenly into the pan, smoothing the top.
5In a small bowl, whisk together the glaze ingredients: 1/4 cup ketchup, brown sugar, and apple cider vinegar until the sugar dissolves.
6Spread the glaze evenly over the top of the meatloaf.
7Place the loaf pan on a baking sheet to catch any drips, then bake in the preheated oven for 50 to 55 minutes.
8The meatloaf is done when an instant-read thermometer inserted into the center reads 160°F and the top is caramelized.
9Remove the meatloaf from the oven and let it rest in the pan for 10 minutes.
10This allows the juices to redistribute and makes slicing easier.
For a leaner option, use ground turkey or chicken and add 1 tablespoon of olive oil to keep it moist. Leftovers make excellent sandwiches.
This meatloaf with rice is one of those rare recipes that works perfectly for both everyday meals and special occasions – whether you’re looking for something quick and easy or something impressive enough for company. And because it makes such great leftovers (if you can resist eating it all before then!)
, you’ll have plenty of opportunities to experiment with different storage methods and reheating techniques. In fact, I like to store any leftovers in an airtight container in the fridge for up to three days or freeze them for up to three months.
❓ Frequently Asked Questions About Meatloaf with Rice
Q1: What type of meat should I use for this recipe?
A1: You can use either beef or pork for this recipe – both work beautifully. If you prefer a leaner meatloaf, go for the beef; if you like a bit more fat content, pork is your best bet. Either way, make sure to choose ground meat that’s at least 90% lean to get the best results.
Q2: Can I substitute brown rice for white rice?
A2: Yes, you can definitely use brown rice in place of white rice – just keep in mind that brown rice will add a slightly nuttier flavor to your meatloaf. Brown rice also takes a bit longer to cook than white rice, so be sure to adjust your cooking time accordingly.
Q3: How do I prevent my meatloaf from drying out?
A3: One key trick is to make sure your meatloaf isn’t over-mixing the ingredients – this can cause the meatloaf to become tough and dry. Also, try not to overcook it; once it’s done, let it rest for 10-15 minutes before slicing it up.
Q4: Can I make individual servings of this recipe?
A4: Absolutely! You can easily portion out individual servings of this recipe using muffin tins or small ramekins – just adjust the cooking time accordingly based on how large or small your servings are.
Q5: Is there a way to make this recipe more low-carb friendly?
A5: Yes! You can easily swap out the white rice for cauliflower ‘rice’ – just pulse cauliflower florets in a food processor until they resemble grains of rice. This will not only reduce the carb count but also add an extra burst of flavor to your dish.
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