Black Rice Curried Meatloaf

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!

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.