Maalvleis met Mostertkors (Minced Meatloaf with Pepper and Mustard Crust)
Maalvleis met Mostertkors
As it bakes, the smell drifts through the house — rich, peppery, slightly tangy — the kind of aroma that made families gather in the kitchen long before the timer went off. When sliced, the loaf holds its shape beautifully, the mustard crust giving a gentle crackle before the soft, juicy mince inside takes over. Served with mash, rice, or even thick slices of bread to mop up the juices, it's the sort of meal that settles everyone around the table without fuss. A true "maak dit weer" dish.
Ingredients
- 500 g minced meat, shaped into a big square (or roll)
- Crust:
- 6 tsp olive oil
- 1 garlic clove, crushed
- 2 tsp cracked black pepper
- 0.5 tsp salt
- 1 tsp mustard powder
- 1 tsp ground ginger
- 1 tsp ground coriander
- 6 tsp wholegrain mustard
- 3 tsp brown sugar
- 1 tsp vinegar
Method
- Preheat the oven to 180°C.
- Mix all the crust ingredients together.
- Spread the mixture over the surface of the minced meat (or roll the meat with the mixture).
- Cover with foil and bake for about 20–25 minutes at 180°C.
- Remove the foil, spoon pan juices over, then bake until the crust is crisp.
- Serve with mashed potato and garlic green beans.