Find your recipes and restaurants here

Chorizo meatloaf

by: Shané Barnard | 06 Apr 2016

Save with mince!

Under R90

Serves 4

Preparation time: 15 minutes

Cooking time: 45 minutes–1 hour


• 12 young cabbage leaves, blanched

• nutmeg

• 2 thick slices white bread, coarsely crumbed

• 80ml milk

• 2 eggs

• 15ml braai spice

• 15ml Dijon mustard

• 1 small onion, finely chopped

• 400g mince

• 150g chorizo, skinned and chopped

• 3 soft-boiled eggs, peeled


1. Line a loaf pan with foil and then with 9 of the cabbage leaves. Season with nutmeg.

2. Soak the bread in the milk until soft. Beat in the eggs, braai spice, mustard and onion. Mix in the mince and chorizo and season with salt and pepper.

3. Spoon a layer of meat onto the cabbage leaves and place the boiled eggs in a row on top. Top with the rest of the meat and cover with the remaining cabbage leaves. Bake for 45 minutes in a preheated oven at 200°C for a juicy meatloaf (1 hour if you prefer it drier). Serve with chutney, roast potatoes and peas.

For more mince favourites, get your copy of the April issue of Home, or get a digital copy on

- Homemag


There are new stories on the homepage. Click here to see them.