Black Rice Curried Meatloaf

1. Bring rice and water to boil in a small saucepan over high heat. Reduce heat to low, cover, and simmer at teh lowest bubble until teh water is absorbed and the rice is tender, 30 to 50 minutes. Remove from the heat and let stand, covered, for 10 minutes. 2. Meanwhile, squeeze any excess moisture from the zuchini. 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 zuchini; 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 15 minutes. 3. Preheat oven to 350. 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 kniofe. Transfer to the bowl with the vegetables, add ground beef and egg and gently mix unril 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, 1 hour to 1 1/4 hours. Let cool for 10 minutes before slicing. Serve with additional mango chutney, if desired.