Haggis meatloaf

Yield: 6 Servings

Measure Ingredient
½ pounds Calf's or lamb liver
1 small Onion; chopped
1 Egg
1 pounds Ground lamb
½ cup Stock or broth
1 teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Cayenne
½ teaspoon Freshly grated nutmeg
⅛ teaspoon Ground ginger
⅛ teaspoon Ground cloves
1 Lemon; juice of -or-
¼ cup Red wine
1 cup Stone-ground oats or old-fashioned rolled oats

Chop liver and onion in food processor. Add egg, lamb, broth, salt, pepper, cayenne, nutmeg, ginger, cloves, lemon juice and oats and process just long enough to combine well.

Transfer mixture to greased 8-½-by-4-½-inch loaf pan and shape as for meatloaf. Bake at 350 degrees 45 to 55 minutes or until center is firm.

Cool slightly, then unmold onto serving platter. Serve with potatoes, turnips and carrots. Makes 6 to 8 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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