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Cook: more or less 60 minute | Servings: 9 servings


  • 1.2 kg regular beef mince
  • 1 onion
  • 2 tomatoes
  • 25 g Robertsons mince spice
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 50 g chutney
  • 1 large egg
  • 1 tablespoon bread crumbs

Spray your bread pan with spray on cook, preheat oven to 160ºC.
Put mince in a mixing bowl, grate onion and fry and add to mixture, skin the tomatoes and also grate into mixture, add mince spice, salt, pepper, chutney, egg and bread crumbs, (mix with hands thoroughly).
Pur the mixture in the pan and flatten like a loaf of bread with your hands, put in oven baking with both top and bottom heat, for 50 minutes.
Check after the 50 minutes to see if cooked through, if not leave for another 10 minutes, once cooked leave in oven for juice to soak in for ±10 minutes.
When finished slice and serve with a gravy or like in our case we served with a mushroom sauce.

  • Mushroom sauce:
  • 2 packs of chopped mushrooms
  • garlic
  • olive oil
  • 500 ml fresh cream
  • ½ cup of full cream milk
  • 1 pack cream of mushroom soup
  • Aromat to taste

Fried the mushrooms with garlic and olive oil. (No specific measurements, just estimated).
Mix the fresh cream, full cream milk, Aromat to taste (also estimated) and the cream of mushroom soup, and add to the mushroom mixture, cook on low heat, wait till thickened and serve.
Served 9 people and leftovers.

Recipe and photo: Rochelle Leigh van Rooyen

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