Thai Sweet Chili Meatloaf
Elevate the classic comfort of meatloaf with a bold, aromatic journey to Thailand. This recipe seamlessly blends a traditional weeknight staple with the invigorating flavors of Southeast Asia. We swap out the standard ketchup for Ginger People’s sweet chili sauce and infuse the loaf with fresh cilantro, fragrant ginger, and the umami of fish sauce. The result is a uniquely sweet and savory, perfectly moist, and intensely flavorful centerpiece that provides a global twist on a family favorite.
Ingredients
- 2 eggs
- ¾ cup coconut milk
- ¾ cup panko breadcrumbs
- 1 teaspoon butter
- 2 shallots (medium sized), diced
- 1 lb. ground beef
- 1 lb. ground pork
- 1 Tablespoon Ginger People’s sweet ginger chili sauce
- 2 teaspoons fresh ginger, grated
- 2 Tablespoons fresh cilantro (or 2 teaspoons dried cilantro), minced
- 2 Tablespoons fish sauce (or 2 teaspoons salt)
- ½ teaspoon black pepper
Sauce:
- 1 cup sweet chili sauce
- 2 Tablespoons brown sugar
Instructions
Preheat oven to 350°F. Line a rimmed baking pan with aluminum foil.
In a medium bowl, combine eggs, coconut milk, and breadcrumbs. Let the mixture sit while preparing shallots.
In a small pan, cook shallots in butter over medium low heat until tender. Let them cool while preparing the remaining ingredients.
To the bowl with the breadcrumbs, add both ground meats, 1 Tablespoon sweet chili sauce, ginger, cilantro, cooked shallots, fish sauce (or salt), and pepper. Mix until just combined.
Pour mixture onto baking sheet, and form a roughly 8-inch by 4-inch loaf with a flat top on the prepared baking pan. Bake for 40 minutes.
While the meatloaf is cooking, combine the sweet chili sauce and brown sugar to make the sauce. Remove loaf from the oven, spread the sauce over the top, and bake for an additional 15 – 30 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F (can use a meat thermometer to check).
Notes
Do not overmix: Mix the ingredients in a large bowl just until combined – overmixing will result in a dense meatloaf.
Use a leaner meat: Use lean (but not extra lean) beef. 80/20 is ideal.
Skip the loaf pan: Use an edged baking sheet, such as a jelly roll pan, to cook this meatloaf recipe. A loaf pan will cause the meatloaf to steam in the drippings instead of getting a nice crisp exterior.
Rest the meatloaf: Let the meatloaf rest once it comes out of the oven to redistribute the juices and make it easier to slice without falling apart. 10-15 minutes recommended rest time.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/thai-sweet-chili-meatloaf/