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Massaman Curry Meatloaf

A flavorful twist on traditional meatloaf, infused with aromatic Thai massaman curry spices and coconut milk, making it moist and comforting.
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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: 400
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 150 g potato, peeled and diced Choose a starchy potato, like Russets.
  • 1 pinch salt To enhance flavors.
  • 3/4 cup coconut milk, divided Full-fat coconut milk is recommended.
  • 50 g massaman curry paste Fresh or store-bought; homemade blend is ideal.
  • 1 lb lean ground beef Can substitute with ground turkey or chicken.
  • 1 cup chopped onion Sweet onions work beautifully.
  • 1/2 cup dry bread crumbs Use plain or panko for crunch.
  • 1 egg, beaten To bind the mixture.
  • 2 Tbsp light brown sugar, packed Adds a subtle sweetness.
  • 1 1/2 Tbsp fish sauce Adds umami; adjust to taste.
  • 2 Tbsp cooking tamarind or 1 tablespoon Worcestershire sauce Tamarind brings unique flavor.
  • 1 Julienned red bell pepper for garnish (optional) Adds color and crunch.
  • 1 cup Jasmine rice for serving Fragrant rice to complement the flavors.
  • 1/3 cup coconut milk for sauce Enhances creaminess.
  • 2 tsp light brown sugar, packed For sauce sweetness.
  • 2 tsp cooking tamarind or 1 teaspoon Worcestershire sauce For balanced flavor.
  • 1/4 cup roasted peanuts, unsalted Optional topping for crunch.
  • 50 g Thai red curry paste For additional flavor if desired.
  • 1 tsp ground coriander Essential spice.
  • 1 tsp ground cumin Essential spice.
  • 1 tsp ground cinnamon Essential spice.
  • 1/4 tsp ground cloves Essential spice.
  • 1/8 tsp ground nutmeg Essential spice.
  • 1/4 tsp ground cardamom Essential spice.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Place the diced potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 4-5 minutes until slightly tender, then drain and rinse under cold water.
  3. In a medium sauté pan, heat 1/2 cup of coconut milk over medium heat. Add massaman curry paste and stir until a thick paste forms. Reserve half for the sauce.
  4. In the same pan, add chopped onion and cook until translucent, about 3-4 minutes.
  5. In a large bowl, mix the ground beef, bread crumbs, beaten egg, 1/4 cup coconut milk, light brown sugar, fish sauce, tamarind, and onion mixture. Fold in cooked potatoes carefully.
Cooking
  1. Lightly grease an 8"x4" loaf pan and pour in the meat mixture, flattening the top.
  2. Bake for 50-60 minutes until the internal temperature reaches at least 155°F (68°C).
  3. For the sauce, combine reserved curry paste, 1/3 cup coconut milk, brown sugar, and tamarind in a saucepan. Simmer until thickened.
  4. Add peanuts when ready.
Serving
  1. After the meatloaf is done, unmold onto a platter. Drizzle sauce over and garnish with julienned red bell pepper. Serve with jasmine rice.

Notes

For extra moisture, cover the meatloaf with foil during the first 30 minutes of baking. Use quality ingredients for the best flavor.