A Healthier, Nepali-inspired Meatloaf

By • November 14, 2016 0 Comments

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Author Notes: This recipe started off completely by accident! I was making homemade momo (Nepalese dumplings) from Jyoti Pathak's tasty recipe, when I ran out of wrappers with quite a bit of filling left. Not wanting to waste food, I dumped it in a meatloaf pan. The result - delicious! Hannah


Serves 4

  • 1/2 head of nappa (Chinese) cabbage
  • 1 1/2 teaspoons kosher salt
  • 1 pound lean ground pork
  • 1 pound ground turkey
  • 1 cup finely chopped cilantro
  • 1 medium onion, finely diced
  • 4-5 green onions (green and white parts), sliced diagonally
  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh ginger, minced
  • 4 medium cloves garlic, smashed, then minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • sea salt, to taste
  • Thai basil, tomato sauce, and/or sriracha, for toppings
  1. Finely shred the nappa cabbage and place in a large bowl. Add kosher salt to cabbage and toss for 2-3 minutes with your hands, until cabbage starts to break down and release its water.
  2. Drain water from cabbage completely, then return to bowl.
  3. Add to cabbage pork, turkey, cilantro, onion, green onions, vegetable oil, fresh ginger, garlic, coriander, turmeric, cumin, cayenne pepper, and sea salt (as desired).
  4. Mix all ingredients thoroughly with your hands (using a spoon or other utensil doesn't get the ground meat mixed in). When mixed, shape in a 5x9 loaf pan.
  5. Bake for 45 minutes to an hour.
  6. Serve topped with fresh chopped Thai Basil or sriracha.

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