Cape Malay Meatloaf Recipes

Steps:

• 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.
• 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 spices 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.
• 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.
• 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.
• Note: The recipe can be prepared through Step 13 and refrigerated overnight; bring to room temperature before proceeding.

Steps:

• Warm a heavy pot. Put in first 8 ingredients, warm thoroughly.
• Remove from heat and add next 6 ingredients. Return to low heat and mix until bubbly.
• Dampen and dice bread. Add to mixture and stir well.
• Add ground beef and cook for 15 minutes.
• Fill a shallow greased casserole dish with Baboti mixture.
• Beat egg with milk. Add salt and pepper to taste. Pour over Baboti mixture.
• Bake at 350°F for 45 minutes (until custard is golden).
• Serve with yellow rice and salad.

Steps:

• Saute the garlic and ginger in oil until soft, about one minute. Add dry ingredients and stir for approximately 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool.
• Skewer meat alternating with apricots and onions (red peppers can be used for more color and flavor).
• Cover skewers with cooled marinade. Cover and marinate overnight or up to 3 days in the refrigerator.
• Grill the skewers over high heat basting with the leftover marinade.
• The marinade can be used as a sauce, simply boil for 3 minutes.