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Cape Malay Meatloaf

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“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, South Africa.”
1hr 40mins

Ingredients Nutrition


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

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