Red Curry Turkey and Zucchini Meatloaf in a Coconut Milk Red Curry Sauce


Meatloaf just screams comfort food.  It is also a really versatile dish in that you can pretty much give it any flavor profile that you want.  Baking ground turkey made me a little hesitant, since it can dry out very easily.  However, the combination of ingredients in this recipe gives it enough moisture that the meatloaf stayed moist and there’s a sauce to add on top.  This meatloaf is packed full of flavor from the curry paste.  The kids ate this but didn’t love the sauce.  We served this with rice and veggies.

Red Curry Turkey and Zucchini Meatloaf in a Coconut Milk Red Curry Sauce
Recipe adapted from Closet Cooking


  • 1 1/2 pounds ground turkey
  • 2 cups zucchini, shredded and squeezed to drain excess liquid
  • 1 egg
  • 1/3 cup breadcrumbs
  • 2 tablespoon red curry paste
  • 2 tablespoons soy sauce
  • zest of one lime
  • 3 cloves garlic, chopped
  • 1/4 cup green onions, sliced
  • 1/4 cup cilantro, chopped

For the sauce:

  • 1 teaspoon oil
  • 2 tablespoon red curry paste
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoon lime juice
  • 2 teaspoons  sugar


1.  Preheat oven to 350 degrees F.  Lightly spray baking sheet or loaf pan (if using) with cooking spray.

2. Combine ground turkey through the cilantro until mixed well.  Form into a meatloaf shape and place on baking sheet or put in loaf pan.  Bake for 45-50 minutes or until it reaches 160 degrees F. on a meat thermometer.

3.  While the meatloaf is baking, heat oil in a small pot over medium-high heat. Add the curry paste, heating for a minute or two.  Then add coconut milk through sugar stirring to combine.  Bring to a boil and then simmer for 5 minutes.

4.  Once meatloaf is done cooking, slice and serve topped with sauce.