Thai Laksa Mini Meatloaves

4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe."

Original recipe yields 4 servings
OK

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 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 & Variations


  • 8 hole mini loaf pan
  • Cooking oil spray

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