Rice Meatloaf

Meatloaf with a twist most folks haven’t tried: instead of breadcrumbs or oatmeal, raw converted rice goes straight into the mix. As the loaf bakes covered for the first 30 minutes, the rice steams inside the meat, soaking up the milk, egg, and rendered fat. By the time you pull the foil, the grains are tender and the surface starts to brown.

Using half ground beef and half ground pork keeps the loaf from drying out. Pork carries more fat than lean beef, and the combination gives you a sliceable texture without the dense, dry edges plain beef meatloaf can develop. The Worcestershire and dry mustard sharpen up what would otherwise be a flat-tasting mix, and the marjoram and thyme give it that old-school New England diner flavor.

One note pulled straight from the directions: the meatloaf will still look slightly pink inside even when fully cooked. That’s the ketchup, not undercooking. Use an instant-read thermometer if you’re unsure and look for 160°F (71°C) in the center.

Pro Tips

• Use converted (parboiled) rice as written. Regular long-grain absorbs more liquid and can leave the loaf gummy.
• Mix the meat with your hands just until combined. Overworking it makes the loaf rubbery.
• Let it rest 5 minutes after baking so the juices redistribute and slices hold together.
• Drain the rendered fat before slicing to keep the loaf from sitting in grease.

Variations

• Swap the ground pork for Italian sausage for built-in seasoning.
• Glaze the top with extra ketchup and brown sugar in the last 15 minutes for a sweeter crust.
• Stir a handful of grated parmesan into the mix for a savory boost.