Mad Butcher's Butcher Est. 1971

+09 521 0903



- Meatloaf
- 500 grams premium beef mince
- ½ cup red lentils
- 1 onion
- peeled and finely chopped
- 1 teaspoon minced fresh garlic
- 200 grams lamb mince or sausage meat
- ¼ cup prepared Moroccan spice paste or 2 tablespoons Moroccan-style spice blend
- ¼ cup chopped dried apricot
- 1 egg
- lightly beaten
- 1 teaspoon salt
- Chilli apricot glaze
- 1 x 410 gram can apricot halves
- 1 red chilli
- deseeded and finely diced
- ¼ cup apricot jam or apricot savoury sauce
- Braised green peas with mint
- 3 shallots
- peeled and sliced or 1/2 onion
- peeled and finely sliced
- 1 teaspoon minced fresh garlic
- ¼ cup olive oil
- ½ teaspoon coriander seeds
- crushed
- 1 tablespoon honey
Serves : 5-6
Cooking time: 1hr 15mins


Preheat the oven to 190°C.

Cook the lentils in boiling water for 10 minutes, drain well and cool. Pan-fry the onion and garlic in a dash of oil until softened, then cook.

Add the lentils and the onion mixture into the  beef mince, lamb mince or sausage meat, the spice paste or blend, dried apricots, egg and salt/ Mould into a a meat loaf shape and place in a large oven-proof lasagne-style dish.

Bake in the preheated oven for 40 minutes.

Chilli apricot glaze

While the meatlaof is in the oven, simmer the glaze ingredients together until the syrup has reduced by half.

Remove the meatloaf from the oven, pour over the glaze and return the meatloaf to the oven for a further 15-20 minutes. Rest the meatloaf for 5 minutes before carving and serve with braised peas and a pile of mashed spuds.

Braised green peas with mint

Cook the shallots or onion and garlic in the oil in a lidded ovenproof frying-pan over a low heat untill well softened and lightly browned. Stir in the coriander seeds and honey and, when fragrant, add the peas and stock.

Cover and bake in the oven with the meatloaf for the last 10-15 minutes of cooking time or until the peas are tender. Season with chopped fresh mint if wished.

Recipe from


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