Linda's Meatloaf

Prep Time
Cook Time
1h 30m
Ready In

"Years ago I wanted to try something different in my meatloaf and decided to add the rice. My family and I loved it, and have been eating it ever since. I have several that I make, but this one is one of my favorites! You can cut this with a knife after sitting for a few minutes, but because it's not a super firm meatloaf, I usually just scoop it out with a large serving spoon. Who says meatloaf has to be sliced anyway? I would not suggest deviating from the recipe if you want it to come out like mine :) Also, I would only use white rice in this recipe to make sure it cooks enough within the cooking time posted. "

Original recipe yields 4 servings


  • Serving Size: 1 (607.6 g)
  • Calories 849.8
  • Total Fat - 36.9 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 237.7 mg
  • Sodium - 1755 mg
  • Total Carbohydrate - 71.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 17.1 g
  • Protein - 55.2 g
  • Calcium - 101.3 mg
  • Iron - 8.9 mg
  • Vitamin C - 19.4 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 350 degrees.

Step 2

Put beef and onions together in a large bowl. Mix well.

Step 3

Add bread crumbs, eggs, and milk, and mix well.

Step 4

Add rice and water, and mix well. (It will be soupy. It won't be like that when it's done).

Step 5

Add 1/2 cups ketchup, and 1/2 cups tomato sauce, salt and pepper, and mix well. I use my hands to mix it together. It doesn't look so good before being cooked, but it is when it is cooked!

Step 6

Put mixture in a 9x11 inch casserole dish, shaping into a loaf.

Step 7

In a bowl, mix the remaining ketchup and tomato sauce together. Pour over top of meatloaf.

Step 8

Bake in 350 degree oven, for 1 hour and 15 minutes, or until no longer pink in the middle.

Step 9

Let sit for a few minutes before serving.

Tips & Variations

No special items needed.


Picky Palate

I had some leftover brown rice from another meal and used it in this recipe, cutting out the water. It worked like a charm and made a delicious meal for us. We enjoyed it very much and I will make it again and again. It was so good with mashed garlic and sour cream potatoes, applesauce and garlic green beans!

review by:
(31 Mar 2022)


I followed the recipe exactly and used brown rice. Though I spooned it out rather than cut it, it is a very flavorful dish and we loved it. We had baked potatoes, peas and applesauce with it. Such a lovely meal!

review by:
(29 Nov 2012)


I love the idea of this recipe, but it didn't quite work for us. I had 2 lbs of lean ground beef, so increased some ingredients, and that may be why. It did become more firm, but had a weird baby food like soft texture. The middle didn't cook, even after I baked it an extra half hour. The rice was unevenly done, some was still hard (I used jasmine, maybe I shouldn't have). And I thought the Italian breadcrumbs would add some flavor, but they didn't, so even though I used garlic salt in it, it was very bland. The idea of it reminded me of stuffed cabbage rolls, so I served it with cabbage wedges and mashed potatoes with carrots. I had friends over, and unfortunately nobody liked it. So Sorry! Freddy Cat says thanks for the beef! Made for the Ground beef recipe tag game.

review by:
(9 Feb 2012)