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Meatloaf with Tomato and Vegetable Rice

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 mesh 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 basmati rice, tomato sauce and vegetables.

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

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

As this cooks it smells so good in the house.  Just like comfort food.

Here are more delicious recipes that make the house smell amazing when they cook that you may like “Homemade Spaghetti Sauce“, “Cheesy Scalloped Potatoes with Sage and Ham” and “Simple Fried Chicken“.

Let’s check out the ingredients.

Meatloaf and Rice Ingredients

For the 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

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

For the Toppings – Canned tomato sauce, Parmesan cheese and butter

For the Baking Dish – Also, a 4.8 quart oven-proof casserole dish (outside measurement; 10-inches x 15-inches)

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

Here’s how to make it.

Preheat oven to 350 degrees F.

For the Meat Loaf:

Meatloaf Ingredients in Bowl

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.

Meatloaf Ingredients in Bowl

Mix together until incorporated.

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

Shape Meatloaf in Loaf

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.

Bell Pepper Onion and Mushrooms

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

Continue to sauté the vegetables while stirring.

Rice in Strainer

Rinse the rice.

Rice in Vegetables

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

Rice and Vegetables in Pan

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:

Meatloaf in Casserole Dish

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

Meatloaf with Rice and Vegetables

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).

Meatloaf with Tomato Sauce and Rice

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

Parmesan Cheese on Meatloaf

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.

Foil on Meatloaf Casserole Dish

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.

Meat Loaf on Plate

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.  Time to eat!

Thank you so much for stopping by CCC!

More Comfort Food Recipes You May Like:

Homestyle Elbow Macaroni Salad

Easy Potato Salad with Egg

Skillet Biscuits and Sage Sausage Gravy

Down-Home Comfort Food for Fall

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Meat Loaf on Plate

Meatloaf with Tomato and Vegetable Rice

A delicious one-casserole dish comfort food meal.
Print Pin
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: Meat Loaf, Meatloaf, Rice, Vegetables
Servings: 8

Ingredients

For the Meatloaf:

  • 1 pound ground turkey
  • 1 pound ground pork
  • 1/2 pound ground beef
  • 1/2 medium size green bell pepper stem and seeds removed, diced
  • 1/2 medium size onion (white or yellow), peeled and diced
  • 2 cloves garlic peeled and diced
  • 1 egg
  • 1/2 cup bread crumbs plain or panko
  • 2 teaspoons Worcestershire sauce
  • 2 pinches dried red pepper flakes
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 cup Parmesan cheese fresh shredded or grated

For the Tomato and Vegetable Rice:

  • 2 tablespoons olive oil
  • 1/2 medium size green bell pepper stem and seeds removed, cut into 1-inch size pieces
  • 1/2 medium size onion (white or yellow), cut into 1-inch size pieces
  • 1 clove garlic peeled and chopped
  • 6 medium size white mushrooms sliced
  • 1 cup Basmati rice (or your favorite white rice) (not instant rice), rinsed
  • 1 can (14.5 ounces) cut tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup water

For the Toppings:

  • 1 can (15 ounces) tomato sauce
  • 1/4 cup Parmesan cheese fresh shredded or grated
  • 3 tablespoons butter

A large oven proof casserole dish, 4.8 quart (outside measurement), 10" x 15" is also needed

    Instructions

    • Preheat oven to 350 degrees F.

    For the Meatloaf:

    • In a large bowl, add ground turkey, ground pork, ground beef, bell pepper, onion, garlic, egg, bread crumbs, Worcestershire Sauce, red pepper flakes, salt, pepper and parsley.  Mix together until incorporated.
    • Transfer the meat mixture onto a large plate and shape the meat into a loaf. 
    • 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 (the meatloaf can be reshaped so that there is more empty space if 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 pan is lightly coated with olive oil.  
    • To the pan, add bell pepper, onion, garlic and mushrooms.  Stir together. 
    • Continue to sauté the vegetables while stirring.  When the onion starts to turn translucent (about 7 minutes), add the rice and stir.  
    • Let cook for another 2 minutes while stirring.  Then turn the heat off the pan and set the pan aside (with the rice and vegetables in it) on an unused burner for a moment.

    For the Meatloaf and Vegetable Rice:

    • In the empty area of the casserole dish, 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 vegetable rice mixture and spread it 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 and cut tomato mixture. 
    • In the empty tomato sauce can, add water and pour the water evenly over the vegetable rice and cut tomato mixture.  Pouring the water into the empty tomato sauce can helps use up any leftover tomato sauce left in the can.
    • Gently mix the cut tomatoes, cooked veggie rice, tomato sauce, and water together without disrupting the shape of the meat loaf. 
    • 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 meat loaf is doing, if the juices coming out of the top of the meatloaf are red or pink, the meat needs 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 rest for 10 minutes before cutting into it.
    • In the casserole dish with the hot rice, add butter and about ½ of the can of tomato sauce.  Stir together.  If a moister rice is preferred, add a little more tomato sauce and stir.  Set aside for a moment.
    • For Serving - Slice the meatloaf and add it to a large 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 the meatloaf and vegetable rice with a sprinkle of dried parsley and Parmesan cheese.
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    4 Comments

    1. I have got to make this during the up coming week. Yum!

    2. This looks really good! YUM! Great Pictures.