2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon dried marjoram (spice)
1 teaspoon dried garlic pepper
1 teaspoon dried oregano (optional)
2 (15 ounce) cans chicken broth
1 1/2 cups white rice
1 1/2 cups water
3 eggs
1/2 cup shredded mozzarella cheese
1 tablespoon dry bread crumbs
2 tablespoons dry mustard
2 tablespoons white wine
2 tablespoons pancak
1 pint shredded mozzarella cheese
1 cup sliced pepper jack cheese
Heat olive oil in a 5 quart saucepan over medium heat. Saute garlic powder, basil, oregano, basil, oregano, salt, marjoram, garlic pepper and oregano in olive oil for 10 minutes.
Melt the remaining 1/4 cup olive oil in a large skillet over medium heat. Pour in chicken broth and cook for 10 minutes. Stir in white rice, water, eggs, 1/2 cup shredded mozzarella cheese, 1 tablespoon dry bread crumbs, 2 tablespoons dry mustard, 2 tablespoons white wine and pancak. Bring to a boil, reduce heat to low and simmer 15 minutes. Stir in mozzarella cheese, pepper jack cheese and pepper jack cheese. Remove from heat and pour over rice and meatloaf. Cover and refrigerate at least 4 hours.