Apricot Meatloaf

Deb May 30, 2004
  • 500g minced meat – any kind of meat or poultry should work
  • 200ml kefir **
  • ½ cup dried, unsulphured apricots, chopped (preferably Otago apricots for more flavour)
  • 1 egg
  • ¾ cup breadcrumbs from homemade bread
    • – OR – ¾ cup basic brown rice (see lesson 9)
    • – OR – if you are totally grain intolerant or low carb, use ground nuts or seeds
    • – OR – you can leave it out totally, it will still work
  • 1 onion, roughly chopped
  • 1 clove garlic, chopped
  • 1 large carrot, grated
  • 1 zucchini, grated (optional)
  • 1 rounded tsp sea salt
  • ½ tsp chilli seasoning mix, ground pepper, or cayenne
  • 3 Tbs tomato paste
  • 1 tsp molasses
  • sprinkling of chilli seasoning

In the morning, mix the mince and 150ml of the kefir together in a large bowl. Mix the chopped apricots with the rest of the kefir.

After an hour or two, when the apricots have soaked up all the kefir, mix with the mince. If you won’t be around to do this, mix the apricots, mince and kefir together from the beginning.

About an hour and a half before you want to eat, preheat the oven to 175C (350F). Beat the egg and mix with the breadcrumbs, rice or ground nuts. Saute the chopped veggies in a little butter. Add the egg mix and sautéed veges to the marinated meat, along with the seasonings. Mix well together. Press into a lined loaf or ring tin and bake for half an hour.

After half an hour, drain off the excess liquid and turn carefully out onto a baking tray. Mix together the tomato paste, molasses and chilli seasoning and spread over the top. Cook for another 15-30 mins, till the juices run clear. Let sit for 10 mins before serving.

Serve with steamed vegetables or a huge green salad.

Notes:

** If you don’t have kefir, leave out the marinating step, and add 200 ml cream to the mixture.

Leftovers are good to take for lunch, either by itself, with a salad, or in a sandwich.