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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350°F. | 2. Grease an 8½ by 4½ inch loaf pan. | 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. Add the remaining half of the lamb and the oats, and process again until well combined. | 5. Spoon the lamb mixture into the greased pan and pat the surface to level it. | 6. Bake for 45 to 55 minutes or until center feels firm when gently pressed. | 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. ***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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb breast	1	1	cut ground	-	-	-	-
lamb liver	1/2		cut	19.7032	0.2523	2.8889	0.7116
water	4	fluid		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
egg	1			71.5	0.36	6.28	4.755
salt	3/4	teaspoon		-	-	-	-
black pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
pinhead oat	1	cup	fashioned toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.