Meatloaf - Not Boring!

15
Ingredients

15m
Prep Time

130m
Cook Time

2h 25m
Ready In

Recipe: #7712

January 23, 2013

Categories: Meatloaf, Ground Beef, Game/Sports Day Sunday Dinner, Oven Bake, Beef Dinner, Ground Beef Dinner, more

recipe by:
Cammie

"This is is not by any means a boring meatloaf, it has cooked brown rice and curry powder added which gives it so much extra flavor, the mango chutney spread on top is a great change from ketchup-based toppings "

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (208.4 g)
Calories 408.3
Total Fat - 29.2 g
Saturated Fat - 11.6 g
Cholesterol - 110 mg
Sodium - 237.5 mg
Total Carbohydrate - 13.1 g
Dietary Fiber - 1.4 g
Sugars - 3 g
Protein - 22.1 g
Calcium - 32.5 mg
Iron - 2.9 mg
Vitamin C - 4.9 mg
Thiamin - 0.2 mg

Step 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 heat 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.

Step 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.

Step 3

Add onion, celery and the zucchini; cook, stirring often, until softened, about 5 minutes. Stir in curry powder; cook 1 minute. Stir in Worcestershire sauce,salt and pepper until combined. Transfer to a large bowl and let cool for 15 minutes.

Step 4

Preheat oven to 350°F. Coat a rimmed baking sheet or broiler pan with cooking spray.

Step 5

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

Step 6

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.