This is my healthy turkey meatloaf, spiced with some Thai curry spices to give it a new twist. Don’t get me wrong, I’m not convinced that meatloaf needs a new twist–I love meatloaf! It might be the stereotypical meal from the 1960s, but I’m still a fan of it today. The problem is, it tends to be high in fat. With this recipe, I wanted to make a dish that was low fat and something different than the standard meatloaf of my youth. My healthy turkey meatloaf recipe was born.
I love Thai flavors, and I’ve been craving the ginger, garlic, and lime combination. When I saw the turkey on sale, I saw it as a challenge to get the fresh Thai flavors in a protein-packed meal. This high-protein, low-fat turkey meatloaf incorporates the Thai seasoning well. I chose farro because it’s high protein and low fat, but you can substitute with rice. Rice is the filler my mom sometimes used when making meatloaf growing up, and I love it.
Turkey isn’t my favorite meat. It can be dry and without flavor. I was concerned when making this that it would come out too dry, but the meatloaf still comes out moist. The coconut oil glaze enhances the Thai curry taste and ensures the turkey is moist. This is truly a healthy meatloaf, with a lot of flavor. This recipe is perfect when you want to mix things up in the kitchen while still making an easy meatloaf.
This is perfect when served with an Asian slaw. I made mine with pre-cut slaw mix, lime, chili oil, and rice wine vinegar. Play around with the dressing to get one you like!
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- 1.3 lb 93% lean ground turkey
- 1/8 cup uncooked pearled farro
- 2 tbsp green curry powder
- 1 inch fresh ginger grated
- 2 large garlic cloves minced
- 1.5 tbsp cilantro finely chopped
- 1 egg
- 2 tbsp lime juice
- 1 tbsp coconut oil
- 1 tbsp honey
- 1/2 tsp fish sauce
- 1 tsp sambal oelek
Ingredients
Glaze
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- In a small pot, bring 2 cups of water to a boil. Add farro, and cook for 20 minutes. Once cooked, drain farro.
- Preheat oven to 350 degrees. In a large, nonreactive bowl, combine the turkey, farro, ginger, cilantro, green curry, garlic, lime juice, and egg. Mix thoroughly until all ingredients are evenly distributed. Spoon into a loaf pan, evening out top.
- If coconut oil is hard, melt oil in a hot water bath. To do so, heat water in saucepan over low heat. Put coconut oil in a small ceramic bowl, and put in the hot water. Be sure that water does not get into ceramic bowl.
- Combine glaze ingredients in a small bowl. Brush glaze on the top of the loaf.
- Once oven is heated, cook meatloaf for about an hour, or until a thermometer inserts into the middle reads 160 degrees.
- Let rest for 10 minutes before slicing.
Calories: 303
Fat: 14.7g
Carbs: 11.4g
Protein: 30.8
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