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Rice Meatloaf

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Rating: 5/5
7 reviews

ready in: 1-2 hrs
serves/makes:   4

recipe id: 53031
Rice Meatloaf Recipe
photo by: CDKitchen Staff
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1 pound extra lean ground beef
1/2 cup uncooked instant white 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 black 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


Preheat the oven to 350 degrees 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 approximately 60 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.

CDKitchen Note: We edited this recipe to clarify to use instant white rice.

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429 calories, 21 grams fat, 31 grams carbohydrates, 26 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
Because of the last review I used instant rice. I'm not sure that's right either because it was very disintegrated (but delicious!). Would love to know what @shellyd used in the recipe! I will make this again though and maybe try regular rice (but I would hate to waste the entire thing if it wasn't cooked).

Guest at

REVIEW: 5 star recipe rating
Do you use minute rice, because regular rice didn't work it was still hard!

Guest at

REVIEW: 5 star recipe rating
I don't like meatloaf when it has a lot of bread crumbs in it so I was quite happy to try this recipe. It has a good texture to it and you can vary the herbs to what you like. I used almond milk instead of plain milk and green onion instead of regular onion (I was out of regular).

Guest at

REVIEW: 5 star recipe rating
Super good!! Really like the variation in consistency that the rice adds.

Registered Member at
Member since:
Sep 26, 2012

REVIEW: 5 star recipe rating
I used this recipe for Stuffed Peppers with just a couple changes and it was fabulous! My husband called it a 5 star restaurant dinner, his top honor.

I used uncooked minute rice, adding it right to the mix, and it came out perfectly cooked.

I left out the cut up bell pepper, only because I would get the pepper taste from the bell peppers I was cooking them in.

I also added a bit of our favorite prepared spaghetti sauce on the top of each pepper with some shredded mozzarella cheese for the last 5 minutes of cooking...mmmmm good! Bet this would work well for the meatloaf topping too.

I planted a Basil at the beginning of the summer in a 3 gal pot and it's huge, so that's the spice I used... Delicious!

Definitely a 5 star recipe here!

Guest at

REVIEW: 5 star recipe rating
Made this recipe one night for myself and the kids and it has become a hit in our house i have to make it at least once a week for the kids

Guest at

REVIEW: 5 star recipe rating
I was looking for a recipe to use up a batch of mushy rice that I didn't want to waste. I used about 3/4 cup COOKED rice and OMITTED the milk. It was so tasty! I chose to use sage as my herb. It's also good if you add 1 T of Penzey's Cheese Sprinkles to the mixture.

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