Smothered in a flavorful sauce, our velvety Rice and Veggie Meatloaf delivers a perfect punch of juicy flavors. This tasty meatloaf — stuffed with White Rice, Peas, Carrot & Red Bell Peppers — has the ideal texture you’ve been searching for!
Prepare rice according to package directions. Preheat oven to 375°F. Coat a 9×5-inch loaf pan* with non-stick cooking spray.
In a large bowl combine rice, ground beef, garlic powder, onion powder, salt, pepper, Worcestershire sauce and eggs. Do not overmix. Press mixture into prepared pan.
In a small bowl stir together ketchup, brown sugar and chili powder, if desired. Spread mixture over meatloaf. Cover with foil and bake 45 minutes or until internal temperature reaches 165˚F.
Substitute ½ pound ground beef and ½ pound ground pork or bulk Italian sausage.
*No loaf pan? Form the meatloaf by hand and bake on parchment or foil lined baking pan or dish. Alternatively, portion into muffin tins and reduce bake time to 25 minutes. Individual meatloaf muffins freeze well.