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Massaman Curry Meatloaf

A comforting meatloaf infused with rich Massaman curry flavors and creamy coconut milk, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Meatloaf Ingredients
  • 150 g potato, peeled and diced into 1 cm pieces
  • 1 pinch salt
  • 3/4 cup coconut milk, divided
  • 50 g Massaman curry paste, store-bought or semi-homemade
  • 1 lb lean ground beef
  • 1 cup chopped onion
  • 1/2 cup dry bread crumbs
  • 1 large egg, beaten
  • 2 Tbsp light brown sugar, packed
  • 1 1/2 Tbsp fish sauce
  • 2 Tbsp cooking tamarind or 1 tablespoon Worcestershire sauce
  • 1 optional Julienned red bell pepper for garnish
  • Jasmine rice for serving
Sauce Ingredients
  • 1/3 cup coconut milk
  • 2 tsp light brown sugar, packed
  • 2 tsp cooking tamarind or 1 teaspoon Worcestershire sauce
  • 1-3 tsp fish sauce, as needed
  • 1/4 cup roasted peanuts, unsalted
  • 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 the oven to 350°F (175°C).
  2. Cook the diced potatoes in a pot of cold salted water, bringing to a boil. Cook for 4-5 minutes until tender, drain and set aside.
  3. In a sauté pan, bring 1/2 cup of coconut milk to boil over medium heat. Stir in the Massaman curry paste and cook until thickened, about 5-7 minutes. Reserve half for the sauce.
Mixing
  1. In a large bowl, combine the ground beef, bread crumbs, beaten egg, 1/4 cup coconut milk, light brown sugar, fish sauce, and tamarind.
  2. Gently fold in the cooked curry-onion mixture and the parboiled potatoes.
Baking
  1. Transfer the mixture into a greased loaf pan and smooth the top. Bake for 50-60 minutes until the internal temperature reaches 155°F (68°C).
Making the Sauce
  1. Combine the reserved curry paste, 1/3 cup coconut milk, brown sugar, and tamarind in a small saucepan. Cook over medium heat until thickened, adding crushed peanuts and adjusting seasoning with fish sauce to taste.
Serving
  1. Let the meatloaf rest for 10 minutes before unmolding. Pour the sauce over the loaf, garnish with julienned red bell pepper, and serve warm with jasmine rice.

Notes

Resting the meatloaf helps maintain moisture. Store leftovers in an airtight container for 3 days, or freeze slices for 3 months.