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Ostrich Meatloaf

Ostrich Meatloaf

Get back to basics with this easy meatloaf recipe. It’s quick, traditional, delicious, and it’s sure to please everyone at your table.

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Preparation Time


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Cooking Time


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  • 500g Klein Karoo Ostrich Mince
  • 8 Slices Bread, crusts removed
  • 100ml Milk
  • 1 Leek (white part only), washed and finely chopped
  • 1 Red sweet pepper, finely chopped
  • 15ml Olive oil
  • 30ml Finely chopped flat-leaf parsley
  • 5ml Cayenne pepper
  • 25ml Ground nutmeg
  • 10ml Worcestershire Sauce or dijon mustard
  • 30ml Tomato sauce
  • 2 Egg, beaten
  • Salt and freshly ground black pepper
  • 1 Tin (400g) tomatoes, chopped
  • 6 Cherry tomatoes, halved
  • 5ml Dried oregano
  • 5ml Sugar



  • Preheat oven to 200°C.
  • Soak the bread in the milk for a minute or two, then lightly squeeze dry.
  • Heat 15 ml olive oil.
  • Fry the chopped leek and sweet pepper for 5 minutes.
  • Remove from pan. In a bowl mix the rest of the ingredients with a fork.
  • Season with salt and freshly ground black pepper.
  • Shape the meat into a loaf and place on a baking sheet lined with baking paper.


  • Mix the chopped tomato, cherry tomatoes, oregano and sugar and carefully pour the sauce over the meat loaf.
  • Bake for 20 minutes at 200 °C, lower the temperature to 180 °C and bake for a further 30 – 40 minutes.
  • Serve hot or cold with bread rolls and salad.

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