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. We really love this tasty and unusual meatloaf.
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 approximately 60 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.
Makes 4 servings.
We hope you enjoy this tasty dish. Come back again soon for more exciting dishes.
Steve and Kim
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