Shirley Ross's Bobotee (South African Meatloaf) Recipe
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This recipe for Shirley Ross's Bobotee (South African Meatloaf), by Dana Stanke, is from The Ross Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 slices white bread 1 c. milk 2 eggs 2 lb. lean ground beef or lamb 2 tbsp. curry powder 1 tbsp. sugar or apricot jelly 1 tsp. salt 1/2 tsp. salt 1/4 tsp. pepper 1/2 c. raisins 2 tbsp. vinegar 8-12 chopped almonds or 1/2 c. walnuts 1 bay leaf
Soak bread in half the milk, blending well. Add 1 egg. Combine with beef, curry powder, sugar, salt, pepper, raisins, vinegar and almonds, mixing well. Place in greased 9x5 inch loaf pan, leaving at least 1/2 inch head space for layer of custard. Insert a bay leaf in center of loaf. Beat together remaining egg and milk and pour on top of meat. Bake at 350º for one hour
Mother (Shirley) made this one cold Westminster afternoon. We sat at a card table in front of a roaring fire. It tasted sooo good! I don't make it often, but get lots of compliments when I do.
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