Thai Meatloaf

Online Recipe Book by Jade Mottley

Serves: 8

Prep: 15 mins

Cook: 40 mins

Nutrition per serving:

199 kcals 4g Fats

11g Carbs 30g Protein

  • High Protein (over 20g per serving)

  • Low Carb (under 20g per serving)

  • Meal Prep / Freezer Friendly


  • 3 spring onions, chopped

  • 4 slices white bread

  • ¼ cup (60ml) plant or dairy milk

  • 1 egg

  • 3 tbsp. red curry paste

  • ½ tsp. of salt

  • 2 lbs. (900g) minced chicken

  • 2 tbsp. ginger, grated

  • 1 tbsp. peanut oil


  1. Preheat the oven to 360F (180C)

  2. Line a loaf tin with baking paper

  3. Slice the spring onion into thin rings

  4. Cut the crusts off the bread and soak it in the milk

  5. Once bread is softened squeeze out the excess milk and mix together with the spring onion, egg, curry paste, salt and minced chicken 

  6. Transfer the meat mixture into the cake tin and bake in the oven about 40 minutes until cooked through and browned

Serve straight away with vegetables and rice noodles or store in the fridge for up to 4 days (not including in the nutritional info)

Reheat on a pan or in the oven

Have you tried this recipe? I'd love to know your feedback! Leave me a message in the comments and share your creations on social media by tagging me @Jademottley #OnlineRecipeBook

© 2019 by Jade Mottley.