Cape Malay Meatloaf
Infused with the warm, aromatic spices of Cape Malay cuisine, this Cape Malay Meatloaf is a savory-sweet fusion that elevates the classic comfort food. A perfect blend of ground beef and lamb is enriched with exotic flavors like cumin, coriander, cinnamon, and turmeric, while finely chopped dried apricots add a delightful hint of sweetness. Topped with a tangy glaze of chutney, white vinegar, and brown sugar, this meatloaf achieves the ideal balance of bold and subtle tastes. Easy to prepare and baked to golden perfection, it’s a versatile dish that pairs beautifully with creamy mashed potatoes, steamed rice, or hearty vegetables. Perfect for family dinners or special gatherings, this dish will bring a touch of South African-inspired warmth to your table.
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground lamb
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 80 g breadcrumbs
- 60 ml milk
- 1 large egg
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground cinnamon
- 0.5 tsp turmeric powder
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g dried apricots, finely chopped
- 60 ml chutney or apricot jam
- 1 tbsp white vinegar
- 1 tbsp brown sugar
- 1 tbsp butter
Instructions
Preheat your oven to 180°C (350°F). Grease a standard loaf pan or line it with baking paper.
In a small bowl, soak the breadcrumbs in milk and set aside for 5 minutes until softened.
Heat the butter in a skillet over medium heat. Sauté the onion until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, ground lamb, soaked breadcrumbs, sautéed onions and garlic, egg, cumin, coriander, cinnamon, turmeric, salt, black pepper, and chopped dried apricots. Mix everything together thoroughly but do not overmix.
Transfer the meat mixture to the prepared loaf pan, pressing it down evenly to create a compact loaf.
In a small bowl, whisk together the chutney or apricot jam, white vinegar, and brown sugar. Spread this glaze evenly over the top of the meatloaf.
Place the meatloaf in the preheated oven and bake for 55-60 minutes, or until the meatloaf is cooked through and a thermometer inserted in the center reads 75°C (165°F).
Let the meatloaf rest in the pan for 10 minutes before carefully removing it and slicing it into portions.
Serve warm with a side of mashed potatoes, rice, or vegetables for a complete meal.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 5625 mg | 245% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 78.9 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 400 mg | 31% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3190 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
