Low Carb Green Thai Curry Meatloaf Recipe

Low carb green thai curry meatloafThis has been a big hit with the family and is so versatile; I use it as a sandwich filling, a high protein snack, a cold lunch or served with a stir fry for an evening meal!

The only draw-back with it is that it disappears so quickly! I have taken to making double and keeping half uncooked in the freezer to replenish stocks mid-week as the kids eat it like it’s going out of fashion!!

Green Thai Curry Meatloaf

Ingredients

  • 1 500g pktĀ  turkey mince
  • 1 chopped onion
  • 1 zucchini grated & squeezed out
  • 1 carrot grated & squeezed out
  • 1 tsp garlic crushed (I use the paste)
  • 1 tsp minced ginger
  • 1 generous tsp green Thai curry pate (I used Ayam brand)
  • pinch salt
  • 1/2 cup ground almond meal (shredded coconut can be substituted)
  • 1 egg
  • 1 tbsp sunflower seeds for the top (optional)

Method

This is such a simple meatloaf to make!

  1. Mix the turkey, vegetables and onion, garlic, ginger, salt and curry pasteĀ  thoroughly in a bowl.
  2. Add the egg and continue to mix until the minced turkey meat is smooth
  3. Slowly add the almond meal till the consistency is like a thick sticky paste
  4. Spoon into a lined loaf tin or small baking tray
  5. Sprinkle with seeds of your choice
  6. Bake at 180 centigrade for approx 30 minutes till firm and spongy
  7. When you remove it from the oven it will be a bit wet around the edges (moisture escapes during the cooking process) so drain off the excess liquid and dry on a cooling rack
  8. Keep refrigerated for up to 4 days

Look forward to hearing what you think of it in the comments!

 

Leave a Reply

CommentLuv badge