Recipe - Haggis Meatloaf

One half pound Calf's or lamb liver
1 small Onion; chopped
1 Egg
1 pound Ground lamb
One half cup Stock or broth
1 teaspoon Salt
One half teaspoon Black pepper
One fourth teaspoon Cayenne
One half teaspoon Freshly grated nutmeg
1/8 teaspoon Ground ginger
1/8 teaspoon Ground cloves
1 Lemon; juice of or
One fourth cup Red wine
1 cup Stoneground oats or
oldfashioned 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 81/2by41/2inch 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

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.