Thai Laksa Mini Meatloaves
May 31, 2016
"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe."
- 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
Grease an 8 hole (1 cup) mini loaf tray.
Preheat oven to 180C/160C fan forced.
Combine mince, breadcrumbs and egg in a large bowl.
Process onion, carrot, celery, garlic, laksa paste, coconut cream, coriander, sugar, sauce, zest and juice.
Spoon into prepared in a food processor until finely chopped.
Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.
Spoon into prepared holes, level surfaces and top with pumpkin and season and spray with oil.
Bake for 45 minutes or until cooked.
Stand in tray for 10 minutes, drain off excess liquid and top with chilli and extra coriander and serve with lime wedges.
Tips & Variations
- 8 hole mini loaf pan
- Cooking oil spray