Pete Loaf

I make this different every time. I usually use leaner meat, more rice, sometime more veggies, and I may add another egg to glue it together. Usually tastes fine; but sometimes lacks structure and crumbles when cut if there is too much liquid. You can usually tell when you form the loaf, but by then your hands are covered with raw meat and I usually don't want to bother with crushing and adding more crackers to dry out the mixture. Green pepper is often frozen mixture of red, yellow, green peppers. Gives pretty cross-section. I've made it with ground chicken and used thyme and rosemary instead of the oregano; no topping. Tasted good but not very attractive. Crushed Cheerios work fine, but try not to leave any recognizable rings (unattractive). Rice is whatever we have,  often white basmati. Though this one was brown that had been cooked in beef broth. Topping is often just some ketchup squirted on. I've never tried baking in a loaf pan.