Hearty Baked Tomato Rice with Meatloaf and Egg

Baked egg, rice and meatloaf?you must be wondering how these three components can fit together right? Oh, let me tell you just how well they complement each other to create a seriously delicious dish!

Ever since I learned the technique of making baked eggs from Mark Bittman’s Minimalist video, I have been using this method of preparing eggs much more frequently. In fact, baked eggs have become one of my top choices for breakfast, usually along with whole grain toast or oatmeal to complete my power breakfast combination.

But lately, I’ve been thinking since baked eggs are incredibly easy to make, and tastes so great, plus super healthy for me, why not include it in the other two meals as well!? So to explore that idea, I made a tomato rice with meatloaf, and cracking an egg over top and finishing off the dish by broiling it slightly in the toaster oven to cook the egg. The resulting dish turned out fabulous abd well exceeded my expectations!

I used jarred pasta sauce in this recipe, which lacked a bit of a flavour punch so I jazzed it up with some ketchup and Worcestershire sauce. If you do not have Japanese mayonnaise, feel free to omit it from the recipe. I usually like to add a bit of mayo when I do a fried rice dish to add flavour and just out of habit, I added here to boost the overall flavour.

Baked Tomato Rice with Meatloaf and Egg

Serves 2 hungry people.

Ingredients:

3oz leftover meatloaf (can easily substitute with meatballs or ground beef), broken up into small chunks
1 small shallot, minced
1 garlic clove, minced
1/4 cup pasta sauce (feel free to use homemade tomato sauce)
1.5 cup cooked rice, break up any large chunks
2 eggs
1 tablespoon Japanese mayonnaise, optional
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

Directions:

In a large saute pan, heat one teaspoon of olive oil on medium heat. Add shallot and garlic, saute until fragrant. Add in the meatloaf bits and mix well with the aromatics. Stir in the pasta sauce, and bring to a boil. Taste the sauce to see if it needs seasoning – if so, add in the ketchup and Worcestershire sauce. Pour half of the sauce into a bowl and reserve for later use.
In the same saute pan (still with half of the sauce), pour in the rice and the mayonnaise and stir well to ensure that each grain of rice is well coated with the dressing. Turn heat to low and let the rice warm through.
Pour the tomato rice into the baking dish, and distribute the reserved dressing evenly over the top.
Press down gently on the center and crack the eggs into the indentation. Drizzle 1 teaspoon of milk (or cream) over each egg yolk (helps to prevent the surface from getting too dry during broiling).
Place the baking dish into the oven and broil until egg whites are no longer translucent and the egg yolks are barely jiggles, about 5 – 7 minutes. Remove from oven and serve immediately.