Meatloaf with Tomato and Vegetable Rice

by Nancy

This meatloaf with tomato and vegetable rice is a delicious one-casserole dish comfort food meal.

Meatloaf and Rice with Vegetables

One-casserole meals are the best because the flavors from all of the ingredients combine together and there’s always the added bonus of less pots and pans to wash.

In this recipe, meatloaf that’s made with 3 different types of ground meat is cooked in the same casserole dish as the rice, tomato sauce and vegetables.

About this Recipe

The natural juices from the meat give the rice amazing flavor.

This is a relatively easy recipe because the ingredients are really just mixed together.

As this is cooking, it smells so good in the house.

Just like comfort food.

Let’s check out the ingredients.

Meatloaf – Ground turkey, ground pork, ground beef, green bell pepper, onion, garlic, egg, bread crumbs (plain or panko), Worcestershire sauce, dried red pepper flakes, salt, ground black pepper, dried oregano, dried parsley and Parmesan cheese

Tomato and Vegetable Rice – Olive oil, green bell pepper, onion, garlic, white mushrooms, Basmati rice, canned cut tomatoes, canned tomato sauce and water

Toppings – Canned tomato sauce, Parmesan cheese and butter

Baking Dish – A 4.8-quart oven-proof casserole dish (outside measurement; 10-inches x 15-inches)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat oven to 350 degrees F.

For the Ground Meat, Vegetables and Egg:

In a large bowl, add ground turkey, ground pork, ground beef, chopped green bell pepper, chopped onion, chopped garlic, egg, bread crumbs, Worcestershire sauce, dried red pepper flakes, dried parsley, salt and pepper.

Mix together.

Transfer the meat mixture onto a large plate and shape the meat into a loaf.

For the Baking Dish:

Transfer the meatloaf to the middle of a large casserole dish so that there is at least 4 inches of empty space around the perimeter of the meatloaf to the inside edge of the casserole dish (reshape the meatloaf if more empty space is needed).

Sprinkle the top of the meatloaf with Parmesan cheese.

Set aside.

For the Tomato and Vegetable Rice:

Heat a large skillet on medium heat and add olive oil so that the bottom of the skillet is lightly coated with olive oil.

To the pan, add cut bell pepper, cut onion and sliced mushrooms.

Stir together.

Continue to sauté the vegetables while stirring.

Rinse the rice.

When the onion starts to turn translucent (about 7 minutes), to the pan, add the rice.

Stir the vegetables and the rice mixture.

Let cook for another 2 minutes while stirring.

Then turn the heat off of the pan and set the pan with the rice and vegetables on an unused burner for a moment.

For the Meatloaf and Vegetable Rice:

In the empty space around the meatloaf, pour the entire can of cut tomatoes and spread it evenly around the meatloaf.

To the cut tomatoes in the casserole dish, carefully add the rice and vegetable mixture evenly around the meatloaf (be careful not to get any of the rice mixture on top of the meatloaf).

Pour a can of tomato sauce evenly over the vegetable rice mixture.

In the empty tomato sauce can, add water and pour the water evenly over the vegetable rice and cut tomato mixture.

Pouring water into the empty tomato sauce can helps to use up any leftover tomato sauce that’s left in the can.

Gently mix the water, tomato sauce, vegetable rice and cut tomato mixture without disrupting the shape of the meatloaf.

For Baking:

Cover the casserole dish with foil and bake in a preheated oven until the liquid has been absorbed by the rice and the meatloaf is thoroughly cooked (about 1 hour; time may vary depending on the thickness of the meatloaf).

After about 50 minutes, carefully look under the foil to see how the rice is cooking.

If there is still a lot of liquid, it may need to cook a bit longer.

Also, see how the meatloaf is doing, if the juices coming out of the meatloaf are red or pink, the meatloaf will need to cook longer.

When the meatloaf is thoroughly cooked, remove the casserole dish from the oven.

Transfer the meatloaf onto a large plate and let it rest for 10 minutes before cutting into it.

In the casserole dish with the hot rice, stir in butter and 1/2 of the can of tomato sauce.

If a moister rice is preferred, add a little more tomato sauce and stir.

Set aside.

For Serving – Slice the meatloaf and add it to a platter or individual serving dishes.

Drizzle the remaining tomato sauce over each slice of meatloaf and top with Parmesan cheese.

Serve the warm meatloaf with warm vegetable rice.

Garnish with dried parsley and Parmesan cheese.

Thank you so much for stopping by CCC!

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