Rice Stuffed Meatloaf

• Meatloaf
• 1 1/2 lbs ground meat
• 1/4 cup minced onion
• 2/3 cup day old breadcrumbs
• 2 eggs, slightly beaten
• 1/2 cup milk or 1/2 cup broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon sage
• 1/4 teaspoon pepper
• Stuffing
• 1 1/2 cups cooked rice
• 1 egg, beaten
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup milk
• 1/4 teaspoon thyme

1. Combine all ingredients for meatloaf and press one half the mixture into a loaf pan.
2. Combine stuffing ingredients and spread on meat mixture.
3. Top with remaining meat mixture. Bake in a moderately slow over of 325 degrees F for 1-1/4 hours. Let rest 15 minutes before slicing.
4. Serve with hot tomato or barbecue sauce. Serves 8.
5. (Use warmed tomato soup, canned.) If the loaf pan is large enough, pour the fat off and pour the canned tomato soup over the meat for the last 15 minutes of baking.

meatloaf, ground meat, onion, breadcrumbs, eggs, milk, salt, sage, pepper, stuffing, rice, egg, salt, pepper, milk, thyme

Taken from www.food.com/recipe/rice-stuffed-meatloaf-160530 (may not work)