Thai Meatloaf with Sriracha Glaze
Ingredients for the meatloaf:
500 gram Minced pork
75 gram Wholegrain rice
10gram Coriander leaf
10gram Red Chilli
2 clove Garlic
1tbs Coconut flour
1tbs Fish sauce
1/2tsp Ground pepper
Ingredients for Sriracha glaze:
2tbs Sriracha sauce
1tbs Coconut oil
1tsp Coconut sugar
-Pre-heat the oven to 200 Celsius
-Put the coriander leaves, red chilli and garlic into the medium mixing bowl.Use an electric handheld blender to blend all the ingredients and fine as possible
-Put the minced pork, wholegrain rice, fish sauce, sugar, ground pepper, salt and coconut flour in the same bowl. Fold all the ingredients together until combined.
-Line the bread tin with the greaseproof baking paper. And put the mixture into the tin. Make sure the surface is level nicely. Then bake it in the oven for 30minutes
-Put the coconut oil, Sriracha sauce and sugar in the 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 further 40 minutes.
-Once Thai meatloaf cooked, take it out of the oven and rest for 5 minutes.
-Sriracha glazing is rather spicy. Make sure you adjust the amount of glazing that suit you.
-This Thai meatloaf is a gluten-free, egg free and dairy free recipe.
-Celiac 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 are gluten intolerance.
-I love Thai Meatloaf with potato chips and salad. But you can also serve with rice or in the burger bun.