Teriyaki Meatloaf With
Oven-Fried Rice
Meatloaf and fried rice… in loaf pans?
Disclosure: I’m a Pampered Chef Independent Consultant and will earn a commission from purchases made through my product links.
This is exactly the kind of dinner I like for a busy day: the prep is short, the main dish and side cook at the same temperature, and most of the cooking time happens without you standing at the stove.
It is not a 30-minute dinner—but with about 10 minutes of prep, it is a great example of how a longer-cooking meal can still be low effort.
Why This Dinner Works
- About 10 minutes of prep
- Both the meatloaf and rice bake at 400°F
- They cook side by side in the Brilliance Nonstick Long Loaf Pan Set with Lids
- About 60 minutes of cook time
- Makes 12 servings
One oven. Dinner + side. Done. ✅
Teriyaki Meatloaf With
Oven-Fried Rice
Oven-Fried Rice
- 2 cups (500 mL) long-grain white rice
- 3 cups (725 mL) chicken or vegetable broth
- ¼ cup (60 mL) Teriyaki Sauce with Honey
- 1-inch piece fresh ginger, peeled and grated
- 1 tbsp sesame oil
- 12 oz frozen mixed vegetables
- 8 green onions, thinly sliced, white and green parts separated
Meatloaf
- 2 lbs ground chicken
- 1 cup panko breadcrumbs
- ¼ cup chicken or vegetable broth
- ¼ cup Teriyaki Sauce with Honey
- 1 red bell pepper, seeded and finely chopped
- 1 carrot, peeled and finely chopped
- 2 eggs
- ½ tsp salt
Glaze
- ¼ cup Teriyaki Sauce with Honey
- ¼ cup ketchup
- 2 tbsp honey
Directions
- Preheat the oven to 400°F.
- In one Long Loaf Pan, stir together all of the rice ingredients plus the white parts of the green onions. Cover the pan with foil.
- Add the meatloaf ingredients and the green parts of the onions to the Deluxe Stand Mixer. Mix for about 2 minutes, then transfer the mixture to the second Long Loaf Pan.
- Put both pans in the oven and bake for 50 minutes. While they bake, stir the glaze ingredients together in a small bowl.
- Remove the meatloaf, brush it with half of the glaze using the Chef’s Silicone Basting Brush, then return it to the oven for another 10–15 minutes. The meatloaf should reach 165°F and the rice should be tender.
- Serve the meatloaf with the remaining glaze and the oven-fried rice.
Yield: 12 servings
Helpful Tools 💜
Disclosure: I’m a Pampered Chef Independent Consultant and will earn a commission from purchases made through my product links.
Melanie’s Mealtime Tip
Do the short prep first, put both pans in the oven, and use the cooking time for everything else you need to get done. A dinner does not have to be fast from start to finish to make a busy night easier—the hands-on time matters too.
Easy Swaps
The original recipe uses ground chicken, but ground turkey or lean ground pork work too. Use the option that fits your family or what is on sale.
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