This meatloaf is insanely good, especially if you are a big fan of curry. I use brown rice
Black Rice Curried Meatloaf
Makes 8 servings
1/2 cup Black Japonica rice blend or long-grain brown rice
1 cup water
1 small zucchini, shredded using the large holes of a box grater
1 Tbsp expeller-pressed walnut oil or extra-virgin olive oil
1 Tbsp minced fresh ginger
2 cloves garlic, minced
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped - i hate celery and never put it in
1 Tbsp curry powder - i use "Sharwood's Mild Curry"
2 tsps naturally prepared Worcestershire sauce
1 tsp salt
2 pounds 93%-lean ground beef
1 large egg, beaten
1/3 cup mango chutney, plus more for serving, if desired -
Meatloaf need not be boring or dry — especially when it’s made with wholesome ingredients including fresh, naturally raised beef. This all-natural version is moist with cooked rice and plenty of vegetables. Curry powder gives extra flavor to the meatloaf, and mango chutney spread on top stands in for the traditional ketchup topping.
1. Bring rice and water to a boil in a small saucepan over high heat. Reduce heat to low, cover and simmer at the lowest bubble until the water is absorbed and the rice is tender, 30 to 50 minutes. Remove from the heat and let stand, covered, for 10 minutes.
2. Meanwhile, squeeze any excess moisture from zucchini. Heat oil in a large skillet over medium heat. Add ginger and garlic and cook, stirring, until fragrant, 30 seconds. Add onion, celery and zucchini; cook, stirring often, until softened, about 5 minutes. Stir in curry powder; cook 1 minute. Stir in Worcestershire sauce and salt until combined. Transfer to a large bowl and let cool for 15 minutes.
3. Preheat oven to 350°F. Coat a rimmed baking sheet or broiler pan with cooking spray.
4. Spoon the cooked rice onto a clean cutting board and chop the grains into small bits with a large knife. Transfer to the bowl with the vegetables, add ground beef and egg and gently mix until just combined. Place the mixture on the prepared pan and shape into a loaf, about 10 inches by 5 inches. Spread chutney evenly over the top.
5. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 165°F, 1 hour to 1 1/4 hours. Let cool for 10 minutes before slicing. Serve with additional mango chutney, if desired.