Margarita's International Recipes

Cape Malay


Meat Loaf

Bobotie is one of the most traditional Cape Malay dishes, and I was very hopeful as to how it would turn out. I decided to go for this plain version, rather than the more elaborate ones with lots of dried fruits, both because this seemed more traditional and because my husband dislikes raisins mixes with his meat. It was a mistake. This recipe was both bland and "off". Even though the egg topping didn't quite cook through, it was still very dry. But mostly it was unappetizing. You could save it by covering it up with ketchup or bbq sauce, but why would you?

I served it with yellow rice, which as also too bland for my taste.



  • 2 dried bread slices, crusts removed
  • 1/2 cup water
  • 2 Tbsp. oil
  • 1 onion, thinly sliced
  • 3 eggs
  • 1 lb ground beef
  • 2 Tbsp. hot water
  • 2 Tbsp. sugar
  • 1 Tbsp. lemon juice
  • 2 tsp. curry powder
  • 1/2 tsp. ground cloves
  • 1 tsp. garlic, crushed
  • 1 tsp. turmeric
  • 1/2 tsp. salt
  • 1/2 cup milk
  • bay leaves for garnishing


Pre-heat the oven to 325F.

Soak bread in water for 10 minutes. Squeeze out the extra water and crumble into a small bowl. Set aside.

Meanwhile. Heat the oil in a frying pan over medium-low heat. Add the onion and saute until golden.

Also meanwhile, lightly beat 2 of the eggs in a large bowl. Add the ground beef, the bread crumbs and the sauted onions. Mix well. Add the hot water, sugar, lemon juice, curry powder, cloves, garlic, turmeric and salt. Mix very well and pour mixture into a meatloaf pan. Place in the oven and cook for 40 minutes.

Beat the remaining egg with the milk. Pour enough of the mixture onto the meatloaf to moistens it. Place bay leaves on top. Return to the oven, reduce temperature to 350F and bake for 10 more minutes or until the egg has set.

Adapted from a recipe at Afri Chef.

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