Massaman Meatloaf Recipe

I just whipped up a meatloaf with ground beef, pork, and some wild ingredients like massaman curry paste, coconut milk, and peanuts and honestly it totally blew my mind with a flavor explosion i didnt expect.

I love making Massaman Meatloaf. My version uses ground beef and pork blended with eggs, chopped onions, garlic and panko breadcrumbs for a hearty protein boost.

I think the massaman curry paste with coconut milk, fish sauce, soy sauce and mixed spices create a strong flavor profile.

Ingredients

• Ground beef packs high protein and iron which adds great flavor and firm texture.
• Ground pork gives extra protein and fat that makes the meatloaf extra juicy and tasty.
• Eggs bind everything together and supply protein and good fats for a solid mix.
• Coconut milk brings creaminess and a sweet mild flavor that nicely balances the spice.
• Massaman curry paste infuses a rich tangy spice profile that really excites your taste buds.
• Roasted peanuts add a satisfying crunch and nuttiness with healthy fats and extra protein.

Ingredient Quantities

• 1 lb ground beef
• 1 lb ground pork
• 2 large eggs
• 1 cup breadcrumbs (panko works great)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp Massaman curry paste
• 1/2 cup coconut milk
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp tamarind paste
• 2 tbsp brown sugar
• 1/2 cup roasted peanuts, roughly chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 350°F and lightly grease a loaf pan or line it with parchment paper.

2. In a small skillet, add a bit of oil and cook the chopped onion and minced garlic over medium heat until they get soft, then set them aside.

3. In a big bowl, mix together the ground beef, ground pork, eggs, and breadcrumbs (panko works great if you have it).

4. Stir in the Massaman curry paste, coconut milk, fish sauce, soy sauce, tamarind paste, and brown sugar.

5. Now add the roasted peanuts, ground cumin, ground cinnamon, and a pinch of salt and pepper.

6. Mix in the sautéed onions and garlic from earlier, stirring gently until everything’s well combined but not overmixed.

7. Transfer the mixture to your prepared loaf pan and shape it evenly.

8. Bake for about 45 to 55 minutes or until the meatloaf is cooked through and a little crispy on top.

9. Remove from the oven and let it rest for around 10 minutes before slicing up and serving.

10. Enjoy your Massaman Meatloaf with your favorite sides like rice or vegetables for a spicy twist on a classic dish!

Equipment Needed

1. Oven – You need one to preheat to 350°F and to bake the meatloaf.
2. Loaf pan – Either lightly greased or lined with parchment paper.
3. Small skillet – For cooking the onion and garlic.
4. Large mixing bowl – To combine all the meat, eggs, breadcrumbs, and seasonings.
5. Cutting board and knife – For chopping the onion and mincing the garlic.
6. Measuring cups and spoons – To measure out the coconut milk, sauces, spices, and other ingredients accurately.
7. Spatula – Useful for stirring the mixture and transferring it into the loaf pan.

FAQ

• Q: What makes this Massaman Meatloaf different from a regular meatloaf?
  A: Well, it has Massaman curry paste, coconut milk, tamarind paste and roasted peanuts, so it brings in a cool sweet-spicy Thai vibe.
• Q: Can I substitute any ingredients if I dont have them at home?
  A: Sure, you can swap panko with regular breadcrumbs and if you dont get tamarind paste, a little lemon juice mixed with brown sugar can work in a pinch.
• Q: How do I know when my meatloaf is done?
  A: Use a meat thermometer, it should hit about 160°F in the thickest part, or check that the juices run clear when you poke it.
• Q: Can I make this recipe ahead of time and reheat it?
  A: Yeah, you can make it in advance. Just cover it tightly and store in the fridge for up to 3 days. Reheat in a low oven so it doesnt dry out too much.
• Q: What can i serve this meatloaf with?
  A: It goes well with a simple side like steamed rice, roasted veggies or even a fresh salad to balance the spicy, tangy flavors.

Massaman Meatloaf Recipe Substitutions and Variations

• If you don’t have panko or regular breadcrumbs, you can crush up saltine crackers or use rolled oats as a substitute.
• If you’re out of fish sauce, try mixing equal parts soy sauce with a little anchovy paste to mimic that umami kick.
• Tamarind paste can be tricky to find sometimes, so you can replace it with a mix of lime juice and a teaspoon of brown sugar.
• Can’t find coconut milk? Try using almond milk with a splash of coconut extract to get that tropical hint.
• If roasted peanuts are hard to come by, chopped cashews or almonds work just fine to give you that almondy crunch.

Pro Tips

1. Be careful not to overmix the meat when you’re combining all the ingredients. Overmixing can make your meatloaf too tough and dense so just stir until everything’s barely combined.

2. For an extra burst of flavor, try lightly toasting the peanuts in a dry pan before adding them. This helps bring out their nuttiness and adds a nice crunchy texture to your meatloaf.

3. Let the meatloaf rest for about 10 minutes after taking it out of the oven. This helps it set up and makes slicing easier, so all the juices get reabsorbed.

4. If you prefer a crispy top, consider turning the oven to broil for the last 2 or 3 minutes of baking. Just keep an eye on it so it doesnt burn.