F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Cape Malay Meat Loaf

  • ACTIVE: 25 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 8
  • MAKE-AHEAD

An enduring culinary legacy of colonial South Africa, this meat loaf with its custardy topping, called bobotie in Afrikaans, combines the twin Cape Malay loves for dried fruits and Eastern spices. It is traditionally served with yellow rice sweetened with honey. This version is from the Institute of Culinary Arts just outside Stellenbosch.

  1. 3 slices of white bread, crusts removed and bread cut into 1-inch dice
  2. 1 1/2 cups milk
  3. 2 tablespoons vegetable oil
  4. 2 large onions, finely chopped
  5. 1 large carrot, shredded
  6. 1 apple, peeled and shredded
  7. 1 1/2 tablespoons curry powder
  8. 2 pounds ground lamb
  9. 1/4 cup raisins
  10. 1/4 cup mango chutney
  11. 1 tablespoon apricot jam
  12. 1 tablespoon white wine vinegar
  13. Salt and freshly ground pepper
  14. 2 large eggs
  1. 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.
  2. 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 curry powder 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.
  3. 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.
  4. 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.
Make Ahead The recipe can be prepared through Step 3 and refrigerated overnight. Bring to room temperature before proceeding.

Suggested Pairing

A fruity Shiraz from Paarl will play off the sweet, fruity notes in this dish. Or, opt for a Pinotage from Stellenbosch with deep mulberry-like flavors.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.