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Baked meatloaf dish with rice

South African Bobotie

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For the Minced Meat Base:

  • 1lb minced lamb
  • 1lb minced beef
  • 1 large carrot, peeled and grated
  • 2 onions, chopped
  • 3 cloves garlic, crushed
  • ½ cup raisins
  • 1 tsp ground coriander
  • 1 tsp cardamom
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tbsp apricot jam
  • 1 tsp salt
  • 2 tbsp hot chutney (preferably Mrs. Ball’s if you can source it)
  • 2 slices white bread soaked in ¼ cup milk
  • 1 tablespoon lemon juice or white vinegar

For the Topping:

  • 6 bay leaves
  • 1 cup milk
  • 2 medium eggs
  • Salt and pepper to taste


Step 1: Brown the Minced Meat

  1. Set the oven to heat at 350F.
  2. Tear up the bread and soak in milk.
  3. Heat oil in a pan and put on a medium heat.
  4. Saute the minced meat until brown.

Step 2: Add the Veggies and Aromatics 

  1. Add the diced onions and let them sweat for a few minutes.
  2. Add the shredded carrots into the mix and let them cook for a few minutes until soft.
  3. Add the garlic and sautee until aromatic.
  4. Add the spices and incorporate fully into the mixture.
  5. Add the chutney, jam, lemon juice, and raisins.
  6. Add the milk-soaked bread, discarding any excess milk.
  7. Let everything cook few just another 3 minutes or so, just to make sure all the flavors have melded together.

Tip: Step 1-2 should take approximately 20 minutes.

Step 3: Transfer to Baking Dish, Add Custard Topping and Bake

  1. Transfer the mixture to a baking dish.
  2. Whisk together eggs and milk in a bowl to make a custard.
  3. Pour the custard mixture on top of the mince.
  4. Top with bay leaves.
  5. Bake for 40 minutes.


  • Serving Size: 15 min
  • Calories: 60 min