HAGGIS LOAF
A distant cousin of the Great Chieftain o' the Scottish Puddin' Race. The lamb, liver and oats are a 21st century substitute for the now extinct feathered haggis once ferociously hunted by Geronimo MacDonald and his clan in the Adirondack Mountains. Recent research by a team of Poughkeepsie scientists suggests that they may be able, at some future date, be able to clone the feathered haggis from DNA found in fossils of the animal. Until then, you'll have to live with this recipe.
Provided by Millereg
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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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Al Mahmud
[email protected]I'm not a big fan of haggis, but this loaf was actually pretty good. It was flavorful and moist.
Hameedullah wazir
[email protected]This haggis loaf was a great way to use up leftover haggis. It was easy to make and very tasty.
Trinity Sheckells
[email protected]I would definitely make this haggis loaf again. It was a delicious and satisfying meal.
Vuyokazi Siko
[email protected]This haggis loaf was a bit too expensive for my taste.
Hedwig Gaming
[email protected]I love the traditional haggis, but this loaf was a nice change. It was lighter and easier to digest.
MD Shaju Khan
[email protected]This haggis loaf was a bit too greasy for my taste.
Bunmi Ajayi
[email protected]I was disappointed with this haggis loaf. It was bland and lacked flavor.
Susan Joyner
[email protected]This haggis loaf is a delicious and unique dish. I highly recommend trying it.
Noor Boobon
[email protected]I've made this haggis loaf several times now, and it's always a hit. It's a great dish to serve at parties or potlucks.
THE last
[email protected]This was my first time making haggis loaf, and it turned out great! I was surprised at how easy it was to make.
Hafeezch Hafeezch
[email protected]I followed the recipe exactly, but my haggis loaf turned out dry and crumbly. I'm not sure what went wrong.
Addy Rutter
[email protected]This haggis loaf was a bit too spicy for my taste, but otherwise it was very good.
Forhad Akondo
[email protected]I love haggis, and this loaf was no exception. It was moist and flavorful, with a nice crispy crust.
annel Munguia
[email protected]This recipe was easy to follow and the haggis loaf turned out great! I served it with mashed potatoes and turnips, and it was a perfect comfort food meal.
Jocelyn Hamilton
[email protected]Not a fan of the traditional haggis, but this loaf was surprisingly good! The texture was smooth and creamy, and the flavors were well-blended.
Daniel Andrews King
[email protected]I've never had haggis before, but this loaf was a great introduction. It was savory and flavorful, with a nice balance of spices.
Chelsea Levern Herbert
[email protected]This haggis loaf was a hit at my Scottish-themed dinner party! The flavors were authentic and delicious, and the texture was perfect.