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Thai Mini Meatloaf
Thai-flavored meatloaf with zucchini for extra moisture
Total Time
30
mins
Servings:
8
Author:
Fit Girl in Flight
Ingredients
FOR THE MEATLOAF
2
egg whites
2
c
shredded zucchini
1/2
c
chopped onion
1/4
c
shredded carrots
1/4
c
panko breadcrumbs
1
T
coconut aminos
1/4
c
chopped cilantro
2
t
minced ginger
2
garlic cloves
minced
1
t
red curry paste
2
T
light coconut milk
1/8
tsp
red pepper flakes
1
lb
lean ground meat
96/4
1
lb
lean ground turkey breast
FOR THE SAUCE
1
c
light coconut milk
3
T
tomato paste
1
t
red curry paste
1
t
coconut aminos
1/8
t
red pepper flakes
Instructions
Preheat oven to 375.
Spray 4 mini loaf pans with cooking spray.
Combine meatball ingredients in a large bowl. Separate into 4 mini loaf pans.
Place mini loaf pans on baking sheet.
Bake 20 to 25 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.
While meatloaf is cooking, whisk together sauce ingredients in a small bowl.
Add to sauce pan over medium heat. Once boiling, stir and reduce heat to simmer. Simmer for 5-10 minutes.
Serve 1/2 mini meatloaf and top with sauce.
Notes
Optional: top with extra zucchini slaw + 1T sauce before baking