Tangy Meat and Rice Loaf

Description
Makes 6 servings.

Ingredients

 * 1 pound lean ground beef
 * 1 cup cooked rice
 * 1 egg
 * 3/4 cup plain yogurt
 * 1/2 cup finely chopped onion
 * 1/2 cup finely chopped green bell pepper
 * 1 4-ounce can sliced mushrooms, drained
 * 1 tablespoon Worcestershire sauce
 * 1 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * tomato and onion slices (optional)
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Combine beef, rice, egg, yogurt, onion, green bell pepper, mushrooms, Worcestershire sauce, salt and pepper. Shape into a round loaf; place on rack in shallow pan. Bake at 350 degrees for 55 minutes. Top with tomato and onion slices. Bake 5 minutes longer.