Wild Rice Curried Meatloaf With Mango Chutney Glaze
With this recipe of Wild Rice Curried Meatloaf, you'll be able to provide your family with a wholesome and nutritious dinner that is also easy to make.
Equipment
Large skillet (10-12 inch / 25-30cm)
Standard loaf pan (9x5 inch / 23x13cm)
Large mixing bowl
Instant-read meat thermometer
Box grater (for zucchini)
Aluminium foil
Ingredients
2 pounds ground beef (minced beef) - lean ; about 900g; also called minced beef- 4 cups wild rice - cooked, about 660g
1 medium zucchini - grated
2 stalks celery - finely chopped
1 tablespoon ginger - fresh ; minced, about a 1-inch / 2.5cm piece
1 medium onion - chopped
2 teaspoons Worcestershire sauce - 10ml- 1 tablespoon walnut oil - 15ml; olive oil works too
1 tablespoon curry powder
2 cloves garlic - minced
1 large egg - beaten- ½ cup mango chutney - 130g, for the glaze, plus extra for serving
- 1 teaspoon fine sea salt - or 1 1/4 teaspoons kosher salt
Instructions
- Pre-heat oven to 350°F / 175°C.
- Heat the oil over medium heat in a skillet. Add the garlic and ginger and cook for around 30 seconds before adding the celery, onion and zucchini for about 5 minutes. Add the curry powder and cook for a further 1 minute, stirring constantly to bloom the spices, before stirring through the salt and Worcestershire sauce. Place mixture in a bowl and set aside to cool.1 tablespoon walnut oil, 2 cloves garlic, 1 tablespoon ginger, 2 stalks celery, 1 medium onion, 1 medium zucchini, 1 tablespoon curry powder, 1 teaspoon fine sea salt, 2 teaspoons Worcestershire sauce
- After the mixture has cooled, add the ground beef, wild rice and egg and mix together well. Transfer the mixture to a lightly greased 9x5 inch (23x13cm) loaf pan and press it in firmly with the back of a spoon. Spread about half a cup (130g) of mango chutney in an even layer across the top.2 pounds ground beef (minced beef), 4 cups wild rice, 1 large egg, 1/2 cup mango chutney
- Bake for 75 minutes or until an instant-read thermometer inserted into the centre reads at least 160°F / 72°C. If the chutney glaze begins to darken too quickly, tent loosely with aluminium foil for the remaining bake time.
- Remove from the oven and let stand in the pan for 5 minutes — this allows the juices to redistribute and makes slicing easier. Carefully drain any accumulated fat from the pan, then slice and serve with a spoonful of extra mango chutney on each portion.1/2 cup mango chutney
Notes
Storage: Refrigerate slices in an airtight container for up to 4 days. Flavours improve overnight as the curry and chutney meld.
Freezing: Wrap individual slices in plastic wrap then foil; freeze for up to 3 months. Thaw overnight in the fridge before reheating — never reheat from frozen.
Reheating: Warm slices in a covered skillet over medium-low heat for 4 minutes per side, or microwave at 70% power for 90 seconds. Add a spoonful of chutney before reheating to restore moisture.
Make-ahead: Sauté the vegetables and cook the wild rice up to 24 hours in advance. Store them separately in the fridge, then assemble the loaf when ready to bake.
Pro tip: Let the sautéed vegetables cool completely before mixing into the raw beef — warm veg will partially cook the meat on contact and create an uneven texture.
Nutrition
Serving: 1servingCalories: 382kcalCarbohydrates: 36gProtein: 27gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 97mgSodium: 414mgPotassium: 612mgFiber: 3gSugar: 12gVitamin A: 139IUVitamin C: 8mgCalcium: 42mgIron: 4mg
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