Go Back

Massaman Curry Meatloaf

A flavorful twist on a classic comfort food, this Massaman Curry Meatloaf combines savory ground beef with aromatic curry spices and creamy coconut milk for a delightful meal.
Print Recipe Pin Recipe
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: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 150 g potato, peeled and diced Yukon Golds are creamy and buttery
  • 1 pinch salt to enhance flavor
  • 3/4 cup coconut milk, divided full-fat version for extra creaminess
  • 50 g Massaman curry paste or semi-homemade version
  • 450 g lean ground beef go for organic if possible for better flavor
  • 1 cup chopped onion yellow or white works best
  • 1/2 cup dry bread crumbs panko breadcrumbs give it an extra crunch
  • 1 large egg, beaten
  • 2 Tbsp light brown sugar, packed
  • 1.5 Tbsp fish sauce adds umami depth
  • 2 Tbsp cooking tamarind or Worcestershire sauce or lime
  • 1/4 cup roasted peanuts, unsalted adds crunch
  • 50 g Thai red curry paste adds an additional layer of flavor
  • 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. Boil diced potatoes in salted water for 4-5 minutes until tender but not mushy. Drain and rinse with cold water. Set aside to cool slightly.
  3. In a medium pan, bring 1/2 cup coconut milk to a boil. Add your curry paste and stir until the mixture thickens slightly. Set half of this aside to make the sauce later.
  4. In the same pan, add chopped onions to the remaining curry paste. Cook until they are translucent, then allow to cool slightly.
Mixing and Baking
  1. In a large bowl, combine seasoned ground beef, bread crumbs, beaten egg, 1/4 cup coconut milk, brown sugar, fish sauce, tamarind, and the cooled onion-curry mixture. Mix gently.
  2. Fold in the boiled potatoes being careful not to mash them.
  3. Pack the mixture tightly into a greased 8"x4" loaf pan. Bake for 50-60 minutes, until the internal temperature reaches 155°F (68°C).
Sauce Preparation
  1. While the meatloaf is baking, prepare the sauce. Bring your reserved curry paste back to the pan, add 1/3 cup coconut milk, brown sugar, and tamarind. Cook until thickened.
  2. Stir in chopped peanuts and adjust your sauce seasoning with fish sauce according to taste.
Serving
  1. Once the meatloaf is done, unmold it or serve it right in the pan. Pour the sauce over the top and garnish with julienned red bell pepper, if desired. Serve alongside jasmine rice.

Notes

Leftovers can be stored in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months. Consider letting the meatloaf rest for about 10 minutes after baking to make it easier to slice.