Thai Laksa Mini Meatloaves
Recipe: #23900
May 31, 2016
Categories: Meatloaf, Chicken, Pumpkin, Thai Sunday Dinner, Oven Bake, Non-Dairy, Lime, Ground Chicken, Chicken Dinner, more
"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe."
Ingredients
Nutritional
- Serving Size: 1 (452.8 g)
- Calories 586.5
- Total Fat - 21.7 g
- Saturated Fat - 8.7 g
- Cholesterol - 355.8 mg
- Sodium - 509.4 mg
- Total Carbohydrate - 68.9 g
- Dietary Fiber - 6 g
- Sugars - 39.5 g
- Protein - 31.7 g
- Calcium - 123.1 mg
- Iron - 6.3 mg
- Vitamin C - 100.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Grease an 8 hole (1 cup) mini loaf tray.
Step 2
Preheat oven to 180C/160C fan forced.
Step 3
Combine mince, breadcrumbs and egg in a large bowl.
Step 4
Process onion, carrot, celery, garlic, laksa paste, coconut cream, coriander, sugar, sauce, zest and juice.
Step 5
Spoon into prepared in a food processor until finely chopped.
Step 6
Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.
Step 7
Spoon into prepared holes, level surfaces and top with pumpkin and season and spray with oil.
Step 8
Bake for 45 minutes or until cooked.
Step 9
Stand in tray for 10 minutes, drain off excess liquid and top with chilli and extra coriander and serve with lime wedges.
Tips
- 8 hole mini loaf pan
- Cooking oil spray