Meat and apricot loaf with garlic yoghurt dressing

Recipe from: 9/1/1998 12:00:00 AM

Ingredients 24
Servings 4
Time 20 min

Ingredients

  • 30
    ml
    oil
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 400
    g
    lean beef mince
  • 120
    g
    fresh breadcrumbs
  • 1
    rind of a lemon
  • 75
    g
    dried apricots, chopped
  • 2
    large eggs, lightly beaten
  • 5
    ml
    dried thyme
  • 45
    ml
    freshly chopped parsley
  • 25
    ml
    tomato pureé
  • 60
    ml
    fresh orange juice
  • salt and freshly ground black pepper, to taste
  • VEGETABLES
  • 30
    ml
    oil
  • 250
    g
    pumpkin, cubed
  • 3
    onions, quartered
  • 4
    potatoes, peeled, cubed and parboiled
  • 3
    carrots, peeled and halved lengthways
  • YOGHURT DRESSING
  • 250
    ml
    Bulgarian yoghurt
  • 3
    cloves garlic, crushed
  • 25
    ml
    lemon juice
  • 10
    ml
    grated lemon rind
 

Method

50 min
 
Heat the oil in a saucepan and sauté the onion and garlic until soft. Remove from the heat and place in a large bowl.
Add remaining loaf ingredients and mix well to combine.
Turn mixture into a 900 g greased loaf tin and bake in a preheated oven (160 °) for 45 minutes until crust is crisp and golden.
ROASTED VEGGIES:
Rub the veggies with the oil and place in a roasting pan. Roast in the oven with the meat loaf.
YOGHURT DRESSING:
Mix all ingredients together and serve with sliced meat loaf and roasted veggies.
 

Read more on: bake  |  roast  |  beef
 

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