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.