My all-time favorite meatloaf recipe is this one. You can use barbeque sauce in place of the ketchup.
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef
- ¾ cup cooked rice
- 1 tablespoon brown sugar
- ¾ cup chopped onion
- 1 tablespoon ketchup
- ½ cup ketchup
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5×9 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes.
Nutrition Facts
| Calories | 441 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 12 g |
| Sodium | 457 mg |
| Sugars | 12 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Easy. Added celery and onions. Ditched the brown sugar. One egg added also, like the rice replacement for bread crumbs.
Try not to use ketchup with a lot of sugar.
pretty good! I mostly followed the recipe. The big change I made was a much more interesting glaze. I used ketchup, home made BBQ , a little honey and some S&P. I re-applied the glaze twice during the cook time. I used a meat thermometer and pulled the loaf at 155 degrees.
I didn’t care for it with the rice in it. And no bread crumbs made it seem like a giant hamburger.
Have made several times
This is really good. With no seasoning I was skeptical, but followed it as it was. Delicious! I added a little salt after I was eating it, but it didn’t need it. Surprise surprise!
I thought this was an excellent base for meatloaf. I made it true to the recipe a few weeks ago. Last week I took seasoning liberties. I use the base ingredient proportions and cooking time to set the texture. Nice recipe, I plan to keep working on the flavor, but the consistency could not be better in my opinion. Kudos to the person who shared this recipe
Been cooking meatloaf over and over the past year trying to find one that taste good, and that next day will still be soft not hard. This one is a winner!! I only cut back on the sugar and added 1 egg to hold it together a bit more. I love it same day, next day and even 3 day! Lol! Thanks for sharing!!
Prepared per directions….. came out “crumbly” and bland. Not a keeper.
17 yr old daughter has a bunch of allergies, including egg & gluten, so meatloaf has mostly meant misery (if she made the mistake of eating it anyway – don’t ask abt the time she tried sliders only to learn the cook -not me! – used a meatloaf-type recipe for the meat) So this recipe looked perfect for her- and it WAS! She even requested it for her birthday dinner, 2 months in advance (we used it as the base for the Meatloaf Cupcakes from this site, so holding together was a non-issue… Even better). I definitely made note! I made it again last night, “regular” sized, and just abandoned the idea of slices, scooping it onto our plates. Meatloaf, in my opinion, isn’t about the looks…it’s a loaf of meat. It’s all about the taste, and this is terrific. Note #1- I used the uncooked instant rice suggested by another review because we always have tons on hand, one grain she *can* eat. Note #2- Last night I tried to take a shortcut w/ dried minced onion instead of fresh. Don’t recommend- I seemed to be the only one who noticed, but it’s not that hard to chop up the real thing, so gonna be doing that from now on…
I agree do 1/4 cup of rice, add an egg and use 1/5 of an onion….it’s meatloaf not onion and rice loaf! With these modifications it’s a dish I’d make again!
This is quick and easy and has a great taste.
This recipe was great.
Very good and easy recipe. Could add many different spices or favors.
This recipe is great when we have a taste for meatloaf and do not have the ingredients for our family recipe that includes things you may not always have on hand: ground pork added as well, tomato soup, bread crumbs, green peppers, chopped celery or some lovage herb, and an egg…. but THIS recipe has less than a handful of ingredients and one always has brown sugar and rice!
My family absolutely loves this recipe! I need to be gluten-free so the rice is perfect. I use the one cup of uncooked Minute Rice and then add some other ingredients like green pepper or red pepper etc. I do something a little different for the topping tho.
Our family has always made this meatloaf w/ rice but no brown sugar. We also add chopped green pepper and two eggs. It’s good meatloaf and we bake potatoes too for a great meal.
I have tried every meatloaf recipe known to man. My family begs me to stop trying to make meatloaf. Finally, this is the recipe they love! Two of the picky eaters ate this all in one sitting. The rest of us didn’t even get to try it. I will be making this a lot and doubling the recipe. Thanks!
This recipe is my new go-to recipe for meatloaf. We recently found out that my son has a wheat allergy. I’ve tried different alternatives to the traditional meatloaf with bread crumbs or crackers. But this one is absolutely amazing! Next time I’ll try adding some BBQ sauce for a little zing. I did add an egg to keep it from falling apart, and that seemed to do the trick. Awesome!
This was a great base recipe for meatloaf. I needed a meatloaf recipe that was gluten free and this worked perfectly. I added seasoning, egg and crushed gluten free rice krispies to the recipe. I doubt I’ll make the recipe as written, but I will be using it again as a starter.
Delicious and gluten free 🙂 — It does fall apart easier than bread crumb meatloaf but I think thats just the nature of this recipe. I added an egg to help with that a little. Its very easy to make and very tasty! Thank you!