Cape Malay Meatloaf

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 3 slices bread, crusts removed and bread cut into 1-inch dice
• 1 1/2 cups milk
• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 1 large carrot, shredded
• 1 apple, peeled and shredded
• 1/8 teaspoon cayenne
• 1/4 teaspoon ground coriander
• 1/3 teaspoon dry mustard (heat is up to you)
• 3/4 teaspoon turmeric
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 2 lbs ground lamb
• 1/4 cup raisins
• 1/4 cup mango chutney
• 1 tablespoon apricot jam
• 1 tablespoon wine vinegar
• salt & freshly ground black pepper
• 2 large eggs

Recipe

• 1 preheat the oven to 350°.
• 2 put the bread in a medium bowl, pour the milk over it and let stand until the bread is completely moistened, about 15 minutes.
• 3 in a large skillet, heat the oil.
• 4 add the onions and cook over high heat for 2 minutes.
• 5 reduce the heat to moderately low and cook, stirring occasionally, until the onions are softened, about 10 minutes.
• 6 add the carrot and apple and cook over moderate heat for 3 minutes.
• 7 add the spices and cook, stirring, until fragrant, about 4 minutes.
• 8 add the lamb and cook, stirring to break up the meat, until no pink remains, about 5 minutes.
• 9 stir in the raisins, chutney, jam and vinegar and cook for 1 minute.
• 10 squeeze the milk from the bread cubes and add the bread to the lamb mixture; reserve the milk.
• 11 with a fork, mash the bread into the lamb until blended.
• 12 season with salt and pepper.
• 13 transfer the lamb mixture to a 9-by-13-inch baking dish and smooth the surface.
• 14 in a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over the lamb.
• 15 bake for about 35 minutes, or until the custard is set.
• 16 let rest for 10 minutes before serving.
• 17 note: the recipe can be prepared through step 13 and refrigerated overnight; bring to room temperature before proceeding.