THAI MEATLOAF WITH SRIRACHA GLAZE
Thai Meatloaf with Sriracha Glaze
Serve: 2-3
Ingredients for the meatloaf:
500 gram Minced pork
75 gram Wholegrain rice
10 gram Coriander leaves
10 gram Red chilli
2 clove Garlic
1 tbs Coconut flour
1 tbs Fish sauce
1 tbs Sugar
1/2 tsp Ground pepper
1/4 tsp Salt
Ingredients for Sriracha glaze:
2 tbs Sriracha sauce
1 tbs Coconut oil
1 tsp Coconut sugar
Method
-Pre-heat the oven to 200 Celsius
-Put the coriander leaves, red chilli and garlic into a medium mixing bowl. Use an electric handheld blender to blend all the ingredients as fine as possible.
-Put in the minced pork, wholegrain rice, fish sauce, sugar, ground pepper, salt and coconut flour in the same bowl. Fold all the ingredients together until they’re combined.
-Line a bread tin with greaseproof baking paper and put the mixture into the tin. Make sure the surface is levelled nicely. Then bake it in the oven for 30 minutes
-Put the coconut oil, Sriracha sauce and sugar in a frying pan and gently stir and heat the mixture for approx 5-7 minutes. Set aside.
-After 30 minutes, take the meatloaf out and spread the sauce on top of the meatloaf as much or little as you like. Then put it back in the oven and bake it for a further 40 minutes.
-Once the Thai meatloaf is cooked, take it out of the oven and rest for 5 minutes.
Tip:
-Sriracha glazing is rather spicy. Make sure you adjust the amount of glazing that suits you.
-This Thai meatloaf is a gluten-free, egg free and dairy free recipe.
-Celiacs take note! Most of Sriracha sauces are Gluten-free but there are many Sriracha brands out there. So, double check the ingredients list if you have a gluten intolerance.
-I love Thai Meatloaf with potato chips and salad but you can also serve with rice or in a burger bun.
