Tangy Meat and Rice Loaf

Preheat oven to 350°F. Combine lean ground beef, cooked rice, egg, ¾ cup plain yogurt, finely chopped onion, finely chopped green bell pepper, drained sliced mushrooms, worcestershire sauce, salt, and ground black pepper in a large bowl.

Mix ingredients until just combined, being careful not to overmix. The mixture should hold together but remain tender.

Transfer the meat mixture to a greased 9×5-inch loaf pan, pressing gently to form an even layer.

Top the loaf with tomato and onion slices if desired, arranging them in a single layer across the surface.

Bake in the preheated 350°F oven for 40-45 minutes, until the meat is cooked through and no longer pink in the center when checked with a knife or instant-read thermometer (165°F for food safety).

Remove from oven and let the loaf rest for 5 minutes before turning out onto a serving platter or cutting into portions.

Serve warm, slicing into individual portions for each of the 4 servings.