Bobotie Meatloaf

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2- or 3-quart casserole dish.

Soak bread in milk in the prepared dish.

Combine raisins and apricots in a shallow bowl. Pour water and lemon juice over fruits and let soak while you cook.

Heat olive oil in a pan over medium-high heat. Saute onions and garlic until onions are translucent, about 5 minutes. Add chutney, Worcestershire sauce, curry, and 1 teaspoon turmeric. Cook until flavors start to blend, about 2 minutes. Add beef and lamb and cook until just barely browned, 3 to 4 minutes. Drain fat from pan.

Squeeze milk from bread; reserve milk in a bowl. Crumble bread into meat mixture. Add the raisins and apricots; mix well. Pour into the casserole dish and pat into a loaf. Roll up lemon and orange leaves and bury them at regular intervals into the loaf.

Beat eggs with the reserved milk; add salt, pepper, and remaining turmeric. Pour over loaf. Cover with casserole lid or aluminum foil.

Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 1 hour. Uncover and continue baking until top is slightly browned, about 15 minutes more.

Let meatloaf cool for 10 minutes before slicing; remove buried leaves.