Moroccan Lamb and Liver Meatloaf
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AGE APPROPRIATE: 3 meals + a day or when tolerating egg/gluten
SERVES: 4 adults
Moroccan Lamb & Liver Meatloaf
DF | NF | RSF
- Baking Dish:
- Measuring Tools:
- 500 grams lamb mince
- 2-4 tbsp chicken or beef liver
- 1 egg
- 2 tsp Ras el hanout Moroccan spice
- 1 medium sized carrot
- 1/2 cup sourdough breadcrumbs
- 1 small brown onion
- 1 garlic clove
- 1 tsp salt (omit under 12 months)
- 1 tsp sesame seeds for sprinkling (allergen)
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Preheat the oven to 170 degrees. To a large bowl add the lamb mince, grated or finely diced liver, egg, razel hanut spice, carrot, breadcrumbs, onion, garlic and salt if using.
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Mix this together with your hands and transfer to an oiled or lined baking dish.
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Press the mixture down firmly, then sprinkle with sesame seeds.
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Bake for 35 minutes, until cooked within.
Recipe created for Boob to Food by Jane Houston
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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