Photo of Bobotie (South African meat pie) by WW

Bobotie (South African meat pie)

Total Time
1 hr 7 min
20 min
47 min
This fabulous South African version of meatloaf is packed with flavorful staples from the spice drawer, fruit bowl, and pantry. Serve it with rice and tangy cucumber relish or roll it all up in lettuce or cabbage leaves for an incomparably delicious wrap. If you're blessed with leftovers, the meat is delicious crumbled into soups, over salads, or folded into rice or a frittata. It makes a delicious stuffing for hollowed-out sweet bell peppers too. The meat reheats while the peppers bake to perfection.


Cooking spray

1 spray(s)

Uncooked lean ground beef

1 pound(s)


1 medium, finely chopped


1 medium, Granny Smith, peeled and finely chopped


½ cup(s), finely chopped


½ cup(s)

Bay leaf

2 leaf/leaves


1 clove(s), mincedSpice Mix

Curry powder

1 Tbsp

Kosher salt

1½ tsp

Chili powder

1 tsp

Ground cumin

½ tsp

Ground coriander

½ tsp

Ground cloves

¼ tsp

Black pepper

¼ tsp, freshly groundRemaining Ingredients

Red wine

2 fl oz, dry-variety

Mango chutney

3 Tbsp


2 large egg(s)

1% low fat milk

½ cup(s)


  1. Preheat oven to 375°F. Coat a 9-inch loaf pan with cooking spray.
  2. In a large nonstick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wooden spoon as it cooks, about 3 to 5 minutes. Drain meat; set aside.
  3. In same skillet (do not wipe out pan), over medium-low heat, combine onion, apple, carrot, raisins and bay leaves; cook, stirring frequently until soft, about 10 minutes. Stir in garlic and spice mix; cook for 2 minutes.
  4. Stir meat into vegetable mixture; pour in wine and scrape bottom and sides of pan with a spoon to loosen any stuck pieces of food. Simmer mixture for 5 minutes; remove from heat. Remove bay leaves; stir in chutney. Spoon meat mixture into prepared pan.
  5. In a small bowl, thoroughly whisk together eggs and milk; pour over meat mixture, tilting pan to evenly cover top. Bake until egg layer is set, about 20 to 25 minutes. Let cool slightly before cutting into 8 pieces. Yields 1 piece per serving.