Fusion Chicken Meatloaf with Curry Udon
in fragrant coconut sauce with lime & gomashio
You might know meatloaf mostly as an American food, but this isn't really the case! It originates from what we now call Western Europe, namely around Germany and Scandinavia.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ bunch
Scallions
1 piece
Garlic
15 g
Panko breadcrumbs
(Contains Wheat)
⅓ sachet(s)
Gomashio
(Contains Sesame)
5 milliliters
Soy sauce
(Contains Soy, Wheat)
20 g
East Asian-style sauce
(Contains Soy, Wheat)
½ sachet(s)
Yellow curry spices
1 piece
Carrot
½ piece
Lime
80 milliliters
Coconut milk
100 g
Fresh udon noodles
(Contains Wheat)
½ piece
Red chili pepper
5 g
Ginger paste
½ piece
Bell pepper
100 g
Seasoned Oranjehoen chicken mince
Not included in your delivery
¾ tablespoon
Sunflower oil
50 milliliters
Water for the sauce
2 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Finely chop the scallions and separate the white part from the greens. Crush or mince the garlic. Deseed and finely chop the red chili pepper*. In a large bowl, combine the chicken mince with the panko and the soy sauce, along with half each of the gomashio, ginger paste, chili pepper, garlic and the white part of the scallions. Knead well to combine and then shape into a meatloaf.
*Take care, this ingredient is spicy! Use as preferred.
In a small bowl, combine the East Asian-style sauce with a third of the sunflower oil and half of the white wine vinegar. Transfer the meatloaf to an oven dish and coat with half of the sauce. Bake in the oven for 20 - 25 minutes, then increase the heat to 220°C. Coat the meatloaf with the rest of the sauce and return to the oven for a further 8 - 10 minutes, or until done.
Meanwhile, slice the carrot into crescents and chop the bell pepper into strips. Cut the lime into wedges.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
Heat the rest of the sunflower oil in a wok or deep frying pan. Fry the rest of the ginger paste, chili pepper, garlic and the white part of the scallions for 1 - 2 minutes. Add the yellow curry spices and fry for 2 - 3 minutes, then add the bell pepper and the carrot and fry for another 2 - 3 minutes.
Deglaze with the water and the rest of the white wine vinegar (see pantry for amounts). Add the coconut milk and mix well, then cover with the lid and bring to the boil. Allow to reduce for 5 minutes, then remove the lid and add the udon noodles. Cook for another 5 minutes, then juice one lime wedge per person directly into the sauce and season to taste with salt and pepper.
Slice the meatloaf. Serve the noodles and curry sauce on plates and top with the meatloaf. Garnish with the scallion greens and the rest of the gomashio. Serve the rest of the lime wedges alongside.