This is a simple and flavorful meatloaf with the same spices used in haggis. The oatmeal gives it a haggis-like texture, too. In Scotland, haggis is often served with a dram of whisky poured over it. This recipe contains no offal.
Haggis Meatloaf

Haggis Meatloaf
Unlike traditional Haggis, this recipe uses no offal and is more like a traditional meatloaf.
Recipe type: Main Course
Cuisine: British
Serves: 6
  • 3 Tablespoons olive oil
  • 1 1/2 Cups finely chopped onions
  • 1 Cup chicken stock or water
  • 1 Cup whole rolled oats
  • 1 1/2 pounds ground lamb or beef
  • 1 teaspoon chopped garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon chopped dried rosemary
  • 2 teaspoons freshly ground pepper
  • pinch of Cayenne
  • salt to taste
  • 1 egg
  1. Preheat oven to 350 degrees F.
  2. Heat oil in a skillet over medium heat. Add onions and saute for 2 minutes or until softened. Set aside to cool.
  3. Combine stock and oatmeal and set aside to allow oatmeal to absorb some of the liquid.
  4. Combine ground meat, cooked onions, garlic, thyme, rosemary, pepper, and cayenne. Season well with salt. Add oatmeal mixture and egg and mix gently until it comes together. Fry a little piece to taste for seasoning and adjust if necessary.
  5. Place mixture on an oiled baking sheet and use your hands to shape it into a fat sausage-shaped mound, about 2 inches tall and 4 1/2 inches across.
  6. Bake for 45 minutes or until juices run clear. Turn on the broiler and broil for 2 minutes or until slightly browned.
It is not uncommon for Scottish cooks to insert several hard cooked eggs, peeled, into their Haggis Meatloaf, as shown in the photo.

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