Moroccan Lamb and Liver Meatloaf

DF | NF | RSF
AGE APPROPRIATE:
3 meals + a day or when tolerating egg/gluten
SERVES: 4 adults

Moroccan Lamb & Liver Meatloaf

DF | NF | RSF
Course 3 meals a day, Baby Led Weaning, BLW, Breakfast, Family Meals, Main Course
Servings 4 adults

Equipment

  • Baking Dish
  • Measuring Tools

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Mix this together with your hands and transfer to an oiled or lined baking dish.
  • Press the mixture down firmly, then sprinkle with sesame seeds.
  •  Bake for 35 minutes, until cooked within.

Notes

Recipe created for Boob to Food by Jane Houston
Tried this recipe?Let us know how it was!

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