skip to Main Content
Ostrich Meatloaf

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.

Topping:

  • 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.

 

Recipe:  Tersia de Wet

Back To Top