Cape Malay Meatloaf Recipes

BOBOTIE - CAPE MALAY MEATLOAF

Steps:

• Line a 9 inch loose bottomed cake tin with a non-stick baking parchement. Preheat oven to 180°C.
• Heat the oil in a large non stick frying pan and cook the onion and garlic until lightly browned. Add the meat and brown.
• Remove from the heat and and mix in the spices, breadcrumbs, vinegar, beaten eggs, sultanas, apricot jam and salt to taste. Turn the mixture into the prepared tin.
• Mix well topping ingredients , season well and pour on top of the meat. Scatter the chopped coriander leaves on top.
• Bake 1 hour. carefully unmould bobotie. Serve cut into wedges.

CAPE MALAY MEATLOAF

Steps:

• Preheat the oven to 350°.
• Put the bread in a medium bowl, pour the milk over it and let stand until the bread is completely moistened, about 15 minutes.
• In a large skillet, heat the oil.
• Add the onions and cook over high heat for 2 minutes.
• Reduce the heat to moderately low and cook, stirring occasionally, until the onions are softened, about 10 minutes.
• Add the carrot and apple and cook over moderate heat for 3 minutes.
• Add the spices and cook, stirring, until fragrant, about 4 minutes.
• Add the lamb and cook, stirring to break up the meat, until no pink remains, about 5 minutes.
• Stir in the raisins, chutney, jam and vinegar and cook for 1 minute.
• Squeeze the milk from the bread cubes and add the bread to the lamb mixture; reserve the milk.
• With a fork, mash the bread into the lamb until blended.
• Season with salt and pepper.
• Transfer the lamb mixture to a 9-by-13-inch baking dish and smooth the surface.
• In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over the lamb.
• Bake for about 35 minutes, or until the custard is set.
• Let rest for 10 minutes before serving.
• Note: The recipe can be prepared through Step 13 and refrigerated overnight; bring to room temperature before proceeding.