"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Shirley Ross's Bobotee (South African Meatloaf) Recipe

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This recipe for Shirley Ross's Bobotee (South African Meatloaf), by , is from The Ross Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Stanke
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 350 for one hour

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
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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