Thai chicken meatloaf

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m

Asian flavors jazz up this rendition of chicken meatloaf.


  • Olive oil, to grease
  • 800g chicken mince
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 1 egg, lightly whisked
  • 1 stem lemon grass, pale section only, finely chopped
  • 2 kaffir lime leaves, finely chopped
  • 1/4 cup fresh coriander, finely chopped
  • 2 tablespoons sweet chilli sauce
  • Salt & freshly ground black pepper
  • 2 green shallots, ends trimmed, thinly sliced diagonally
  • 1 long fresh red chilli, deseeded, thinly sliced
  • 1/4 cup loosely packed fresh coriander leaves
  • Sweet chilli sauce, extra, to serve


Step 1

Preheat oven to 180°C. Brush a deep 9 x 19cm (base measurement) loaf pan with oil to lightly grease. Combine the mince, breadcrumbs, egg, lemon grass, lime leaves, coriander and sweet chilli sauce in a large bowl. Season with salt and pepper.

Step 2

Press chicken mixture into the prepared pan. Bake in preheated oven for 35-40 minutes or until juices run clear when a skewer is inserted into the centre. Remove from oven. Set aside in the pan for 5 minutes to rest. Turn onto a serving platter.

Step 3

Sprinkle meatloaf with green shallot, chilli and coriander leaves. Cut into slices and serve with extra sweet chilli sauce, if desired.

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