Haggis Loaf
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 1 lb boneless lamb shoulder or 1 lb lamb breast, cut into pieces or 1 lb ground lamb
- 1⁄2 lb lamb liver, cut into pieces
- 4 fluid ounces water
- 1 onion, coarsely chopped
- 1 large egg
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground nutmeg
- 1 cup pinhead oats or 1 cup old fashioned oats, toasted (do NOT use quick-cooking or instant oats, pinhead preferred)
Directions
- Heat oven to 350°F.
- Grease an 8½ by 4½ inch loaf pan.
- In a food processor fitted with the chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined.
- Add the remaining half of the lamb and the oats, and process again until well combined.
- Spoon the lamb mixture into the greased pan and pat the surface to level it.
- Bake for 45 to 55 minutes or until center feels firm when gently pressed.
- Cool for 5 minutes in the pan, and then turn out onto a hot serving platter; slice and serve with bashed neeps and tatties.
- ***Just like its distant American cousin, the meatloaf, haggis loaf freezes very well after it's cooked- I recommend freezing it in individual serving-size slices.
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