Black Rice Curried Meatloaf

9 Reviews
From: EatingWell Magazine March/April 2008

Meatloaf need not be boring or dry. This 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1/2 cup Black Japonica rice blend, or long-grain brown rice (see Note)
  • 1 cup water
  • 1 medium zucchini, shredded using the large holes of a box grater
  • 1 tablespoon walnut oil, or extra-virgin olive oil
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 tablespoon curry powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 2 pounds 93%-lean ground beef
  • 1 large egg, beaten
  • 1/3 cup mango chutney, plus more for serving, if desired

Preparation

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  • Ready In

  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 (see Test Kitchen Note). 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 the 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.
  • Note: ?Grown exclusively at Lundberg Family Farms, Black Japonica was developed from Japanese seed and is a blend of medium-grain black and short-grain mahogany rices that are produced on the same plant. Moist and slightly sticky with a flavor reminiscent of nuts and mushrooms. Use in stuffing, meatloaf or burgers and even rice pudding. Use black rice as a substitute; adjust cooking time accordingly.
  • Test Kitchen Note: Perfectly cooked rice is not simple. In fact, it's something that we struggle with occasionally in the Test Kitchen. To have the most success cooking whole-grain rice, we recommend using a pan with a tight-fitting lid, cooking on your coolest (or simmer) burner and making sure the rice is simmering at the “lowest bubble.” While testing the recipes that use less than 1 cup of dry rice, we found that the cooking time varied greatly depending on what stove we used. Although whole-grain rice usually requires 50 minutes of cooking, we found smaller volumes of rice were sometimes done in as little as 30 minutes (and burned at 50 minutes). So, when cooking a small batch of rice, start checking it after 30 minutes to make sure it doesn't burn.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 335 calories; 14 g fat(4 g sat); 2 g fiber; 19 g carbohydrates; 33 g protein; 16 mcg folate; 110 mg cholesterol; 8 g sugars; g added sugars; 129 IU vitamin A; 6 mg vitamin C; 34 mg calcium; 4 mg iron; 586 mg sodium; 523 mg potassium
  • Nutrition Bonus: Zinc (45% daily value), Iron (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1/2 other carbohydrate, 4 lean meat

Reviews 9

April 03, 2015
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By: EatingWell User
It was solo good! I made it once into meatballs too! I used Turkey and I glazed it with orange marmalade. The curry and ginger put such a great twist on it.
October 10, 2012
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By: EatingWell User
unique! I cooked this recipe with brown rice & olive oil, & it was deliciously unique! The tastes & flavors are amazing, & the mango chutney adds a whole new dimension. It really adds a nice kick to the loaf & compliments all of the spices very well! My husband says it's better than his mother's meat loaf..
January 17, 2012
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By: EatingWell User
Delicious but Confusing Recipe I used brown rice, as listed in the ingredients, although the title shows Black rice. I used canola oil instead of walnut oil. The times listed are also conflicting, but I used my ordinary meatloaf timing as a guide. My kids really enjoyed the aroma during preparation and loved the mango chutney. We will be sure to keep this recipe handy! Pros: lots of stuff all-in-one Cons: none
January 13, 2012
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By: cms14344
Will be making this again! I made only half the recipe the first time to make sure we would enjoy it. We loved it. I'm making the full recipe this weekend. I used ground elk which is very lean and has a neutral taste. I didn't go through the process of chopping up the cooked black rice. After making it, chopping the rice is not neccesary. It was moist and we froze it in slices. It reheated well without any changes. I did add some no salt added tomato sauce to the top of it after it was reheated just because we enjoy the flavor. I did not use the mango chutney.
November 12, 2011
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By: EatingWell User
Surprisingly good. Wow, I was surprised at how good this was! I did cut the curry & ginger in half, and I think that if I had done them the recommended amount I might not have liked this nearly as much. It's hard to describe the flavor. It was like regular meatloaf with kicked up spices. I generally don't like sweet/savory combinations so I skipped the mango chutney. I thought the flavor was good enough to stand alone without a topping, although the husband used ketchup. I used brown rice (didn't bother chopping it) and 90% lean beef. It was a bit more time consuming than regular meatloaf, but the veggies and taste made it worth it. I have a meatloaf pan with holes in the bottom. It made a lot of juice, but the meatloaf was still plenty juicy. I also should mention that I held out about a 1/4 of the veggie/spice mixture because I feared it would overpower the beef. I used just under 2 lbs of beef. Pros: Still tasted like meatloaf, even with extra ingredients. Cons: Spices too strong as is.
July 22, 2011
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By: jordanhorowitz
Delicious (and plenty of veg) We tend to have a lot of odd ingredients around because we like experimenting. So we had black rice and walnut oil. This loaf was outstanding with great flavor. Used ground turkey instead of the ground beef, so I was worried about how the super lean meat might affect the loaf. But turned out just fine.
December 09, 2010
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By: AnniEK
Yum! This was delicious! At least, I thought so. The flavors were a little much for my parents and Gramma, but they have very traditional tastes. I found the mango chutney at Fred Meyers in the condiments section. Don't skip it, since it MAKES this meatloaf. Serve it with the extra, optional amount, too. Mmm. It's a great recipe for using up some of those summer zucchini submarines you have growing out in the garden! Pros: tasty, moist
October 29, 2010
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By: EatingWell User
This was fabulous! Moist, flavorful, and unexpected, in a good way. I approximately halved the recipe (1 lb beef, 1 generous cup cooked black rice), but didn't change the veggie amounts, and it turned out wonderful. And healthy!
October 04, 2010
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By: EatingWell User
I really love this meatloaf. It's a very flexible recipe that is easily customized so everyone in the family is happy. I also find this is a great 'make ahead' recipe. I just put the loaf together and store in the fridge or freezer until I'm ready to cook it. The only down side is it tends to crumble when you try to cut it. To speed up the prep time you can substitute bulgur for the rice. It cooks faster and still keeps the loaf nice and moist, plus you don't need to chop it up before adding it to the beef. You can also substitute most any hard, fleshy vegetable for the zucchini. I use whatever is cheapest at the store, such as summer squash or even sweet potato. Try topping it with General Tzo's sauce for a kick, or your favorite barbecue sauce for a sweeter flavor.