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Massaman Curry Meatloaf

A unique twist on a classic comfort food, this meatloaf incorporates the warm, aromatic essence of Massaman curry, creating a flavorful and hearty dish perfect for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 150 g potato, peeled and diced into 1 cm cubes
  • 1 pinch salt
  • 3/4 cup coconut milk, divided Opt for full-fat for creaminess.
  • 50 g Massaman curry paste Semi-homemade or store-bought.
  • 1 lb lean ground beef Grass-fed for better flavor and nutrients.
  • 1 cup chopped onion (about half a large onion)
  • 1/2 cup dry bread crumbs Ensure gluten-free if needed.
  • 1 large egg, beaten
  • 2 Tbsp light brown sugar, packed
  • 1 1/2 Tbsp fish sauce
  • 2 Tbsp cooking tamarind or Worcestershire sauce A squeeze of lime can also be used.
  • 1 serving julienned red bell pepper for garnish (optional)
  • 1 serving Jasmine rice for serving
For the Sauce
  • 1/3 cup coconut milk
  • 2 tsp light brown sugar, packed
  • 2 tsp cooking tamarind or Worcestershire sauce
  • 1 to 3 teaspoons fish sauce, as needed
  • 1/4 cup unsalted roasted peanuts For crunch; use sunflower seeds for nut-free.
Spices
  • 50 g Thai red curry paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground cardamom

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a pot, add the diced potatoes, cover with cold water, sprinkle a pinch of salt, and bring to a boil. Cook for about 4-5 minutes until fork-tender, then drain and rinse with cold water.
  3. In a medium sauté pan, bring 1/2 cup of coconut milk to a gentle boil. Stir in the curry paste and cook until it thickens to a pasty consistency. Reserve half for the sauce.
  4. Add the chopped onion to the remaining curry paste and cook until translucent, around 5-7 minutes.
  5. In a large mixing bowl, combine the ground beef, dry bread crumbs, beaten egg, 1/4 cup coconut milk, brown sugar, fish sauce, tamarind (or Worcestershire sauce), and the sautéed onion mixture. Knead the ingredients until well combined.
  6. Gently fold in the cooled potatoes without mashing them.
  7. Grease an 8"x4" loaf pan, transfer the meat mixture into it, smoothing out the top. Bake for 50-60 minutes or until the internal temperature reaches at least 155°F.
Sauce Preparation
  1. While the meatloaf bakes, combine the reserved curry paste, 1/3 cup coconut milk, brown sugar, tamarind, and additional fish sauce in the sauté pan. Bring to a boil, stirring until thick enough to coat a spoon. Stir in peanuts and adjust with fish sauce to taste.
Serving
  1. Once baked, unmold the meatloaf or serve directly in the pan. Pour sauce over the top, garnish with julienned red bell pepper if desired, and serve alongside jasmine rice.

Notes

This meatloaf can be stored in the fridge for up to 3-4 days and can be frozen for up to 3 months. Avoid overmixing the meatloaf to prevent a dense texture. Start with less spice and adjust according to taste.