Go Back

Moroccan Lamb & Liver Meatloaf

DF | NF | RSF
Print Recipe Pin Recipe
Servings: 4 adults
Course: 3 meals a day, Baby Led Weaning, BLW, Breakfast, Family Meals, Main Course
Ingredients Equipment Method Notes

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

Equipment

  • Baking Dish:
  • Measuring Tools:

Method
 

  1. 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.
  2. Mix this together with your hands and transfer to an oiled or lined baking dish.
  3. Press the mixture down firmly, then sprinkle with sesame seeds.
  4.  Bake for 35 minutes, until cooked within.

Notes

Recipe created for Boob to Food by Jane Houston