- Prep: 25 min
- Cook: 1 hr 40 min
- Ready In: 2 hr 5 min
“A traditional and delicious South African version of meatloaf. Serve with boiled rice and chutney.” - by Caryn
Original recipe yields 8 servings
- Heat water in a saucepan over high heat. Bring to a boil and add the onion slices. Reduce heat and simmer until the onions appear translucent, 3 to five minutes. Remove the onions and finely chop them.
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has browned slightly.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
- Soak the slice of bread in the milk and gently squeeze out the milk; set the milk aside. Crumb the bread into a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
- Place the mixture the prepared baking dish. Insert the bay leaves into the meat. Bake in the preheated oven for 1 hour.
- Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes.
Amount Per Serving (8 total)
- 352 cal
- 20 g
- 19 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"I regularly make bobotie and thought to give this recipe a try. It was "okay", but I have to suggest a few changes: As said by someone else - you CAN brown the mince and onions in a pan !! (I usually ..." See moredo). Then add the seasoning + 1 pinch of ground cloves + 1 pinch of ground coriander seed. Use 2 slices of soaked bread that haven't been drained too well and mix into the mince. Then place in a baking dish. Bake at 200C for about 15min. For the topping: if using 2 eggs it gives a lighter and fluffier dish if you use about 150/200ml of milk (maybe even more if you like the creamy topping). Bake 20 min. To make it even easier: If you're frying the mince before baking - place the seasoned mince in a baking dish and pour over the topping immediately. Bake at 200C for 35-45min. untill golden brown. The topping seeps into the mince mixture giving you a deliciously moist dish. Serve with yellow rice with raisins. (Just steam your rice with some tumeric, raisins and a pinch of cinnamon). A light green salad, slices of banana and caramalised sweet potatoes make it complete."
"The recipe is fine, as long as it's kept in mind that, as a trad. dish, there are hundreds of small variations. I use apricot jam instead of chutney, but a fruity, quite sweet chutney is fine. One re..." See moreviewer was wrong when she said the meat and onions are always fried in a pan first. No, this should be a quick dish (once you have the ingredients) and I certainly have never fried the meat first. One person altered the recipe so much that it could not bear much resemlance to the original! I understand about the milk allergy, but why leave out the breadcrumbs? It improves the texture. Try soy milk next time, or yoghurt, if that's okay. The egg-milk-turmeric custard should be poured over the top about 20 mins. before it comes out of the oven, and is a "characteristic" of this comfort food."
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