Haggis Loaf

12 ingredients
8 steps

Ingredients

  • 1 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

  1. 1
    Heat oven to 350°F.
  2. 2
    Grease an 81/2 by 41/2 inch loaf pan.
  3. 3
    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.
  4. 4
    Add the remaining half of the lamb and the oats, and process again until well combined.
  5. 5
    Spoon the lamb mixture into the greased pan and pat the surface to level it.
  6. 6
    Bake for 45 to 55 minutes or until center feels firm when gently pressed.
  7. 7
    Cool for 5 minutes in the pan, and then turn out onto a hot serving platter; slice and serve with bashed neeps and tatties.
  8. 8
    ***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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