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My Oh My Massaman Meatloaf


Pailin “Pai” Chongchitnant, host of Hot Thai Kitchen, brings her home-country cuisine to your dinner table. Pai is devoted to teaching AUTHENTIC Thai cooking using REAL ingredients like BEEF!  Adapted from her original Massaman Meatloaf recipe, this is a super-moist and flavourful meatloaf that is a unique twist on the family classic.


  • 1 large thin-skinned potato, scrubbed & diced
  • A pinch of salt
  • 1/2 cup + 2 tbsp coconut milk
  • 3 tbsp store-bought massaman curry paste or Semi-homemade version (recipe in notes)
  • 1 cup chopped onion, about half a large onion
  • 11/4 lb (600 g) Lean Ground Beef
  • ½ cup dry bread crumbs
  • 1 egg, beaten
  • 2 tbsp light brown sugar
  • 1 ½ tbsp fish sauce
  • 2 tbsp cooking tamarind or sub 1 tbsp worcestershire sauce
  • Massaman Curry Sauce
  • 1/3 cup coconut milk
  • 2 tsp light brown sugar, packed
  • 2 tsp cooking tamarind, or sub 1 tsp Worcestshire sauce
  • ¼ cup minced roasted unsalted peanuts
  • 1 to 3 tsp fish sauce


  1. Simmer diced potato with a pinch of salt added to the water, for approx. 4-5 minutes, until a fork can be inserted with no resistance; drain and rinse with cold water. Set aside.
  2. In a medium sauté pan, bring 1/2 cup coconut milk to a boil over medium high heat. Add curry paste and stir to mix well, then keep cooking until it’s very thick and pasty. Add onion and cook for a few minutes over medium heat until the onion is translucent. Remove half of the mixture from the pan; let cool slightly. Set pan with remaining onion mixture aside.
  3. In a large mixing bowl, add beef, bread crumbs, egg, the 2 tbsp coconut milk, brown sugar, fish sauce, tamarind, and cooled sautéed onion/curry paste mixture; combine well. Add diced potato and gently mix until evenly distributed, being careful not to mush the potatoes.
  4. Put the mixture tightly into an 8-1/2 x 4-1/2 inch (1.5 L) loaf pan. Bake at 350˚F for 50 to 60 minutes or until a digital instant read thermometer probe inserted in the middle of the meatloaf reads 160˚F (71˚C).
  5. Meanwhile, prepare Massaman Curry Sauce: Add 1/3 cup coconut milk to the reserved sautéed onion/curry mixture in the pan. Stir in brown sugar and tamarind. Bring to a boil, cook and stir until sauce is thick enough to top meatloaf without running off. Stir in peanuts and add fish sauce to taste.
  6. Top cooked meatloaf with Massaman Curry Sauce to serve.


Semi-Homemade Massaman Curry Paste: Combine 3 tbsp (50g) Thai red curry paste, 1 tsp EACH ground coriander seeds, cumin seeds, and cinnamon, ¼ tsp EACH ground cloves, and cardamom, and ⅛ tsp ground nutmeg.


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