I’ve mentioned before on the blog how much I really love Sunday dinner. 
I love the tone that it sets for the week.
I love the leftovers it gives me for the next day that eases me through a Monday.
We tend to go fairly traditional with a roast of beef or roast chicken but I wanted to try something different the other day and I had cilantro on hand for another recipe. 
I love cilantro but cilantr and I have a love/hate relationship. 
I love the taste but I hate the fact that whenever I have a bunch of it I tend to have to throw half of it out.  Not this time though.
I started off by thinking I would make a really nice appetizer out of some ground turkey and it evolved into an amazing dinner that I’d make again in a second.
Thai meatloaf with peanut sauce.
I started by routing through the fridge for flavours that I thought would be great together.
I knew for certain I wanted peanut sauce to go with so:  1 T. red curry paste, 3/4 cup peanut butter (smooth and unsweetened), 1 1/2 cup chicken stock, 1/4 cup brown sugar, 1 T. lemon grass, 1/2 cup chopped cilantro, 1 T. garlic, 1 T. chopped giner, 2 T. sesame oil, 3 T. soy sauce, 1 T. fish sauce and the juice of one lemon.
Bring to a quick boil and take off the heat.
Now that I have the right smell in my head I’m ready to make the chicken mixture.
1 T. chopped ginger, 2 cloves garlic, 2 tsp sesame oil, 1/4 cup sweet chilli sauce, juice and zest of one lemon, 1/2 cup chopped cilantro, 1 egg, 1/2 cup panko crumbs, 1 tsp. chilli flakes, 1 T. fish sauce and 1 tsp. red curry paste.
Add 1 1/2 lb. ground turkey (chicken will work too)
Mix everything together.
Place in a loaf pan and bake for 45 minutes at 350 degrees.
There’s that great sauce ready to go.
Serve with sliced tomatoes, basmati rice, a slice of the meatloaf and a dollop of that fantastic sauce.