1 zucchini, shredded using the large holes of a grater
1 tbsp evoo
1 tbsp minced fresh ginger
2 cloves garlic, minced
1 yellow onion, finely chopped
2 celery stalks, finely chopped
1 tbsp curry powder
2 tsp worcestershire sauce
1 tsp salt
1 lb lean ground beef
1/3 cup mango chutney, plus more for serving
1. cook half a cup of rice and set aside allowing to cool.
2. meanwhile, squeeze any excess moisture from zucchini. heat oil in a large skillet over medium heat. add ginger and garlic and cook, until fragrant, 30 seconds. Add onion, celery and the zucchini; cook, stirring, until softened, another 10 minutes. stir in curry powder; cook 1 minute. stir in worcestershire sauce and salt. let cool for 15 minutes.
4. transfer the cooled rice as well as vegetables into a bowl with the meat, add an egg and gently mix until just combined. place the mixture into the pan and spread chutney evenly over the top.
5. bake about 45 min or until an instant-read thermometer inserted into the center of the meatloaf reads 165°f. serve with additional mango chutney, if desired.