Prep 10 mins
Cook 45 mins
I've been making this for years it's a huge family hit. Not sure where I gathered the recipe from but I remember right before I got married I made this folder of recipes I wanted to try on the new hubby. Well this is one that has stuck. It's still in the orginal folder and I use it all the time.
- 1 1⁄2 lbs ground beef
- 1⁄2 cup tomato ketchup
- 3⁄4 cup tomato juice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon crushed red pepper flakes
- 2 eggs, beaten
- 1⁄4 cup onion, chopped
- 1 tablespoon italian seasoning
- 2 teaspoons prepared mustard
- 1 tablespoon liquid smoke
- 1 tablespoon Worcestershire sauce
- 3⁄4 cup fresh breadcrumb
- 1⁄4 cup long grain rice
- 1⁄4 cup tomato ketchup
- 1⁄2 teaspoon prepared mustard
- 3 teaspoons brown sugar
- In a large bowl, combine first 12 ingredients. Mix until thoroughly blended.
- Add bread crumbs and rice. Mix again.
- Line a 9 x 5 in loaf pan with foil. Press in beef mixture and shape.
- In a seperate bowl mix topping ingredients, mixing well. Spread over top of meatloaf.
- Bake 400 degrees for 45 minutes or until done.
- Drain off fat. Let meatloaf rest for 5 minutes before serving.
This came out of the oven looking the way a meatloaf should, and it served nicely and tasted great! I followed the recipe exactly except omitting the liquid smoke -- something I've never had in my kitchen. Taking Mikekey's suggestion, I also applied the topping partway through; maybe should have done a little earlier, but it was just fine! Made for 123 Hit Wonders, Feb. 2009.
This was a nice change from my usual meatloaf, with the rice and liquid smoke, but I would cut the liquid smoke in half next time, as it was close to overpowering. (Personal preference, though) I was afraid of the rice not getting done, so I used instant rice and that worked fine. I will wait until halfway through cooking to add the topping next time, since mine started to burn. I will try this again with the changes.
This is a wonderful meatloaf! I've made this three times now, and my family loves the flavors, and it is so juicy--a nice change from dry, bland meatloaf recipes. I did cook the rice a little before adding, because the first time I made this, the rice was still crunchy (but even with crunchy rice my family ate until they nearly popped!) I also tried doubling the recipe and froze one loaf for later. For the freezer loaf, I cooked it like normal but didn't add the topping, then thawed overnight in the fridge, put the topping on before reheating, and cooked at 350 for about 30 minutes or so until hot and topping was bubbly...worked great. This would be do well for OAMC. Thank you for a wonderful recipe! UPDATE: Since my family has gone vegan, we decided to try converting this family favorite. I used Gimme Lean brand Ground Beef-Style veggie protein, and 1/2 cup blended Silken tofu for the eggs. We used Annie's vegetarian worcestershire sauce. It made for a delicious meatless loaf! We love it!