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Massaman Curry Beef Meatloaf

A delicious twist on classic meatloaf incorporating the rich flavors of Massaman curry and coconut milk, making it a comforting and flavorful dish perfect for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 150 g potato, peeled and diced Adds moisture and a creamy texture
  • 1 pinch salt Essential for bringing out flavors
  • 3/4 cup coconut milk, divided Smooth and rich, adds depth
  • 50 g massaman curry paste, store-bought or homemade Look for authentic brands like Aroy-D or Thai Kitchen
  • 1 lb lean ground beef Opt for grass-fed for extra flavor
  • 1 cup chopped onion Adds sweetness and moisture
  • 1/2 cup dry bread crumbs Panko recommended for a crispy texture
  • 1 large egg, beaten Acts as a binder
  • 2 Tbsp light brown sugar, packed Balances the flavors nicely
  • 1 1/2 Tbsp fish sauce Enhances umami flavors
  • 2 Tbsp cooking tamarind Or 1 tablespoon Worcestershire sauce or a squeeze of lime
  • 1 cup jasmine rice Fluffy rice complements the dish perfectly
For the Sauce
  • 1/3 cup coconut milk
  • 2 tsp light brown sugar, packed
  • 2 tsp cooking tamarind Or 1 teaspoon Worcestershire sauce
  • 1-3 tsp fish sauce To taste, adjust as needed
  • 1/4 cup roasted peanuts, unsalted For a crunchy topping
  • 50 g Thai red curry paste For extra flavor depth
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground cardamom

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Add the diced potatoes to a pot, cover with cold water, and sprinkle in a pinch of salt. Boil for 4-5 minutes until fork-tender. Drain and set aside.
  3. In a medium pan, heat 1/2 cup of coconut milk over medium heat. Add curry paste and simmer, stirring until thickened for about 5 minutes. Reserve half for the sauce.
  4. Sauté chopped onions with the remaining curry paste in the same pan until translucent, about 5-7 minutes. Let cool slightly.
  5. In a large bowl, combine ground beef, bread crumbs, beaten egg, 1/4 cup coconut milk, brown sugar, fish sauce, tamarind, and cooled onion mixture. Mix until just combined.
  6. Gently fold in the cooked potatoes into the mixture.
Baking
  1. Transfer the mixture to a greased 8x4 loaf pan. Bake for 50-60 minutes, or until the internal temperature reaches 155°F (68°C).
Preparing the Sauce
  1. In the same pan, combine reserved curry paste with 1/3 cup coconut milk, brown sugar, and tamarind over medium heat. Stir until thickened for about 3-5 minutes. Add crushed peanuts and adjust seasoning with fish sauce.
Serving
  1. Let meatloaf rest for 10 minutes before slicing. Serve warm, topped with curry sauce and garnished with julienned red bell pepper. Serve with jasmine rice.

Notes

For best texture, avoid overmixing the beef mixture. You can also prepare the meat mixture a day in advance and bake it fresh.