Ostrich meatloaf

1 hour cooking time   |   2 hours preparation time

 DESCRIPTION

 INGREDIENTS

Serves 4

• 500 g Klein Karoo Ostrich Mince
• 4 slices Bread, crusts removed
• 100 ml Milk
• 1 Leek (white part only), washed and finely chopped
• 1 Red sweet pepper, finely chopped
• 15 ml olive oil
• 30 ml finely chopped flat-leaf parsley
• 5 ml cayenne pepper
• 25 ml ground nutmeg
• 10 ml Worcestershire Sauce or dijon mustard
• 30 ml tomato sauce
• 1 Egg, beaten
• Salt and freshly ground black pepper
• 1 tin (400g) tomatoes, chopped
• 6 Cherry tomatoes, halved
• 5 ml dried oregano
• 5 ml sugar

 DIRECTIONS

Method:

• 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.