Ostrich Meatloaf

Difficulty:
Cost:
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
  • 2.5 ml Cayenne Pepper
  • 1.25 ml Ground Nugmeg
  • 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
  • 2.5 ml Dried Oregano
  • 5 ml Sugar

Directions

Method:

  1. Preheat oven to 200°C.
  2. Soak the bread in the milk for a minute or two, then lightly squeeze dry.
  3. Heat 15 ml olive oil.
  4. Fry the chopped leek and sweet pepper for 5 minutes.
  5. Remove from pan. In a bowl mix the rest of the ingredients with a fork.
  6. Season with salt and freshly ground black pepper.
  7. Shape the meat into a loaf and place on a baking sheet lined with baking paper.

 

Topping:

  1. Mix the chopped tomato, cherry tomatoes, oregano and sugar and carefully pour the sauce over the meat loaf.
  2. Bake for 20 minutes at 200 °C, lower the temperature to 180 °C and bake for a further 30 – 40 minutes.
  3. Serve hot or cold with bread rolls and salad.

 

Recipe by:  Tersia de Wet