Thai Chicken Meatloaf

There has been a bit of chit chat on our facebook group page recently about how to get those fussy meat eaters to eat meat.  I can empathise as Maggie is very ‘hit and miss’ with meat.  I don’t have any worries about this as I do believe that she gets a well balanced diet overall however I do get what Brydie and I call ‘proud parent moment’ when she chows down on good quality meats!  I love playing around with kofta recipes and different mince meats however they do require that you stand at the stove top frying every individual bite-sized morsel.  The following recipe is an easy, throw everything in the bowl, mix and bang in the oven and forget about it till it’s ready kind.  Feel free to play around with whatever kind of mince or vege components you want to with this recipe.  Mine today was Thai inspired (due to leftover ingredients from a Thai dish for dinner last night).  It is really scrummy, and was a hit with Maggie, Daz and Oscar.  I am going to put out small pieces for canapes for our new year’s eve dinner up at our friend’s place tonight.

You will need:

500g chicken mince

1/2 t himilayan sea salt

Cracked Pepper to taste

Handful chopped fresh Coriander

1/2 large carrot peeled and grated

2x garlic cloves, crushed

2cm piece of fresh ginger, crushed

1x whole spring onion (white and green bit) chopped finely

1/4 Red capsicum finely chopped

2 eggs lightly whisked

1 t Fish Sauce (sugar free if possible, you could use tamari here if you cannot find a sugar free brand of fish sauce or if you are allergic to fish)

Splash of coconut milk

Zest of a lime

OPTIONAL: 1/2 red chilli (deseeded and chopped very finely if you like heat add the whole chilli)

2 T Sesame seeds for topping

To Make: Preheat the oven to 180 degrees Celsius. Line a loaf pan with baking paper.  Place all ingredients (except sesame seeds) in a bowl and mix.  If really quite wet then add some almond meal or LSA mix.  If quite dry, add more coconut milk.  I found the above quantities just right.  Pack the mixture in to a loaf tin, top with sesame seeds and bake for 35 mins.  Once cooked, remove from the tin and cut in to pieces just the right size for your little bear.  NB: while this recipe is for a baked meat loaf, you could roll the mix into small flattened balls and fry in coconut oil for Thai chicken nuggets.

Here’s to 2014 closure time with paleo, fresh, simple and whole foods.

Happy new year xo Aunty Lonnie

Thai Chicken Meat balls

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