Cape Malay Meatloaf

Recipe by Chef Kate
READY IN: 1hr 40mins




  • 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.