• 500g Klein Karoo Ostrich Mince
• 4 Slices Bread, crusts removed
• 175ml Flour
• 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.  Add flour to assist in binding process.
• Season with salt and freshly ground black pepper.
• Shape the meat into a loaf and place on a baking sheet lined with baking paper, or in a bread pan 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