Recipe of the day: Bobotie meatloaf

While known as a traditional South African dish, the first bobotie recipe actually appeared in a Dutch cookbook in 1609. The recipe made its way to Mzansi where the Cape Malay community adopted it and made it their own.

So, why not give the traditional bobotie recipe yet another makeover and turn it into meatloaf with this delicious recipe. You can still serve it on a bed of yellow rice.

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How to make bobotie meatloaf

Ingredients

• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 Tbsp Pakco Masala Traditional Curry Powder
• 2 tsp garam masala powder
• juice of one lemon
• 2 Tbsp Rhodes Quality Apricot Jam
• 500g lean beef mince
• 125ml sultanas
• 65ml fresh breadcrumbs
• 3 eggs, divided
• salt and coarsely ground black pepper
• 4 bay leaves
• 125ml milk
• 2.5 ml ground turmeric

To serve: toasted almonds and yellow rice

Method

1. Heat the oil in a frying pan and fry the onions until soft.
2. Add the garlic and fry for a few minutes more.
3. Add the Pakco Masala Traditional Curry Powder, garam masala, lemon juice and Rhodes Quality Apricot Jam.
4. Simmer for a few minutes and then cool slightly.
5. Place the beef mince in a large bowl.
6. Add the onion mixture, sultanas, breadcrumbs and 2 of the eggs.
7. Mix well until all ingredients are evenly blended.
8. Season with salt and pepper.
9. Spoon the mince into a loaf tin that has been lined with baking paper and press the bay leaves lightly into the top.
10. Whisk together the milk, remaining egg and turmeric and season to taste.
11. Pour the milk mixture over the mince and bake in a preheated oven at 180°C for 30 minutes or until the custard is set and the mince cooked through.
12. Remove the bobotie meatloaf from the pan and slice.
13. Sprinkle with the toasted almonds and serve over yellow rice.

Bobotie meatloaf

This bobotie meatloaf is a delicious twist of the classic Cape Malay bobotie.

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• Author: Rhodes Quality
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: South African

Ingredients

Scale 1x2x3x

• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 Tbsp Pakco Masala Traditional Curry Powder
• 2 tsp garam masala powder
• juice of one lemon
• 2 Tbsp Rhodes Quality Apricot Jam
• 500g lean beef mince
• 125ml sultanas
• 65ml fresh breadcrumbs
• 3 eggs, divided
• salt and coarsely ground black pepper
• 4 bay leaves
• 125ml milk
• 5 ml ground turmeric

To serve: toasted almonds and yellow rice

Instructions

1. Heat the oil in a frying pan and fry the onions until soft.
2. Add the garlic and fry for a few minutes more.
3. Add the Pakco Masala Traditional Curry Powder, garam masala, lemon juice and Rhodes Quality Apricot Jam.
4. Simmer for a few minutes and then cool slightly.
5. Place the beef mince in a large bowl.
6. Add the onion mixture, sultanas, breadcrumbs and 2 of the eggs.
7. Mix well until all ingredients are evenly blended.
8. Season with salt and pepper.
9. Spoon the mince into a loaf tin that has been lined with baking paper and press the bay leaves lightly into the top.
10. Whisk together the milk, remaining egg and turmeric and season to taste.
11. Pour the milk mixture over the mince and bake in a preheated oven at 180°C for 30 minutes or until the custard is set and the mince cooked through.
12. Remove the bobotie meatloaf from the pan and slice.
13. Sprinkle with the toasted almonds and serve over yellow rice.

*This recipe was sourced from www.rhodesquality.com.

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