I was so excited to participate in this monthly recipe swap through “What’s Cooking?” because I finally met the minimum number of recipes. Just barely but hey, it counts! I was assigned to try a recipe from Ashley of Cheese Curd in Paradise. I immediately went to her blog to check it out and spent an hour reading through her recipes as well as the fun stories about her life that she intersperses throughout. Her son is only a few months younger than mine so I loved that we have similar challenges when it comes to cooking for our families now. I had a hard time choosing which recipe to prepare because several really caught my eye to include the Indian Spiced Meatballs and Red Velvet Cheesecake but I eventually settled on Curry Meatloaf with Spicy Sriracha Peanut Glaze because the flavors sounded really interesting and I know my son does well eating foods with ground meat. It did not disappoint!
I made a few changes to the original recipe, using panko breadcrumbs instead of crushed up saltines and coconut milk instead of cow’s milk to keep it dairy free. Unfortunately once I took it out of the oven and sliced it there were still some slightly pink parts within so I had to put it back in the oven for another 10 minutes but that was really the only snafu.
The meatloaf was moist and flavorful and the glaze was delicious. The sweet combination of peanut butter and orange juice coupled with soy sauce and a hint of sriracha was fantastic. It was definitely not overly spicy. My son loved it. He had thirds! Can we say growth spurt anyone?! Anyway, we very much enjoyed this unique twist on meatloaf and will definitely make it again. Thanks Ashley at Cheese Curd in Paradise for sharing your delicious recipe with me!
Curry Meatloaf with Spicy Sriracha Peanut Glaze (adapted from Cheese Curd in Paradise)
Yield: 1 meatloaf
For the meatloaf:
nonstick cooking spray
2 pounds ground beef
2 tablespoons minced green bell pepper
2 tablespoons minced white onion
1/2 cup panko bread crumbs
1/8 cup unsweetened coconut milk (can use regular milk if you prefer)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/8 cup finely chopped fresh cilantro
1/4 teaspoon ground ginger
1 teaspoon curry powder
1/4 cup ketchup
For the glaze:
1/3 cup peanut butter
2/3 cup fresh orange juice
1 tablespoon light brown sugar, packed
1 teaspoon soy sauce
1 1/2 teaspoons sriracha
pinch of salt and pepper
1. Preheat the oven to 375F. Coat a 9×5-inch loaf pan with cooking spray.
2. Combine all of the meatloaf ingredients in a large mixing bowl and mix by hand until well combined. Press the meatloaf mixture into the loaf pan.
3. Bake for 45 minutes.
4. Meanwhile, combine the ingredients for the glaze in a small mixing bowl.
5. After 45 minutes, remove the meatloaf from the oven, drain any grease that may be there, then top the meatloaf with the glaze.
6. Return to the oven for an additional 15-20 minutes or until the center is no longer pink.
7. Let sit for 10 minutes before slicing and serving.