Thai Laksa Mini Meatloaves
Created by ImPat on May 31, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 45m
- Recipe #23900
Ingredients
- 500 grams ground chicken (mince)
- 1 1/2 cup breadcrumbs (fresh, soft plus extra)
- 1 large egg (lightly whisked)
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 ounce celery, chopped (1/2 celery stalk, chopped)
- 2 cloves garlic, chopped
- 1/4 cup laksa paste
- 4 ounces coconut cream (1/2 cup)
- 1/4 cup coriander, chopped
- 1 tablespoon coriander, to serve
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 200 grams pumpkin, sliced (butternut pumpkin, thinly sliced)
- 2 chilli peppers (long red chillies, sliced)
- 1 lime, cut into wedges
How to Make
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Step 1: Grease an 8 hole (1 cup) mini loaf tray.
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Step 2: Preheat oven to 180C/160C fan forced.
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Step 3: Combine mince, breadcrumbs and egg in a large bowl.
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Step 4: Process onion, carrot, celery, garlic, laksa paste, coconut cream, coriander, sugar, sauce, zest and juice.
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Step 5: Spoon into prepared in a food processor until finely chopped.
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Step 6: Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.
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Step 7: Spoon into prepared holes, level surfaces and top with pumpkin and season and spray with oil.
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Step 8: Bake for 45 minutes or until cooked.
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Step 9: Stand in tray for 10 minutes, drain off excess liquid and top with chilli and extra coriander and serve with lime wedges.
Nutritional Facts
- 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