South African Meatloaf
This is a recipe for Bobotie which is a South African dish that is most similar to meatloaf but also has extra ingredients like sultanas, almonds and chutney.
Ingredients
Serves: 8
- 1 slice day old bread
- 1 cup (250ml) milk
- 2 tablespoons vegetable oil
- 2 large onions, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 kg lamb mince
- 1/2 cup (90g) sultanas
- 4 (5cm) pieces lemon rind
- 12 blanched almonds, chopped
- 1/4 cup (60ml) lemon juice
- 3 tablespoons mango chutney, chopped
- 1 egg
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground turmeric
- 1 egg
Directions
Preparation:35min ›
Cook:1hour20min ›
Ready in:1hour55min
- Preheat oven to 180 degrees C. Butter a 2 litre baking dish. Place the bread in a shallow dish, and pour the milk over it allowing it to soak in.
- Heat the vegetable oil in a frypan on medium-high heat. Stir in the onion and garlic and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low and stir in the curry powder. Cook and stir for 2 minutes, then set the frypan aside to cool.
- As the onion mixture cools, combine the mince, sultanas, lemon rind, almonds, lemon juice, chutney and one egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper and turmeric. Add the onions to the lamb mixture, and mix until well combined. Put the mixture into the prepared baking dish, and level the top.
- Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk and pour evenly over the top of the loaf. Return it to the oven and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.
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Reviews and Ratings
Global Ratings:
(10)
Reviews in English (4)
My husband loves it. I used ground beef instead of lamb because that's what we had in the house. It was amazing. - 29 Sep 2009 (Review from Allrecipes USA and Canada)
Have had the original version at the Boschendal Winery in South Africa. This turned out great. As mentioned in an earlier review the liquid and fat needs to be poured off prior to adding the custard. Serve with chutney for a traditional experience. If you can find it, Mrs Ball's Chutney is the condiment of choice in South Africa - 04 Feb 2013 (Review from Allrecipes USA and Canada)
I have never had bobotie before, so I don't have anything to compare this dish to. I expected it to be sweet and complex in flavors and texture and that's exactly how it turned out. I used beef instead of lamb but everything else I followed exactly. I looked at some images of bobotie online and saw that most people decorated the top with bay leaves so I did that and also added some fo the almonds on top. We liked this dish. I made it with Indian Rice Pilaf from this site and it went well with it. When I make this again, I will get rid of the liquid that the meat rendered once it was cooked and before pouring the milk/egg mixture on top. It came out a bit watery because of that liquid. - 21 Aug 2012 (Review from Allrecipes USA and Canada)
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