Cook brown rice as per package instructions and let cool completly (this can done in advance, even the day before).

In a small bowl, mix the tomato soup and the bbq sauce. Set aside.

In a large bowl, mix all the other ingredients together till perfectly blended.

Use cooking spray on two pyrex loaf pans (If you use metal pans, you'll have to reduce cooking time).

Separate the meat and vegetable mix in both loaf pans equaly and gently press down with hands.

Cover with approximatly 1/4 cup of tomato soup/bbq sauce mix.

Cover with foil paper and cook in preheated oven at 350° for 45 minutes to 1 hour.

Uncover and continue cooking for 15 minutes to half an hour.

When ready, remove from oven and let meatloafs pick up their juices.

Meanwhile, heat up the rest of tomato soup/bbq sauce mix in the microwave or on stove top.

Cut the meatloafs in thick slices and serve covered with hot tomato/bbq sauce.

Enjoy!