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.
- 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
- Preheat oven to 350 degrees F.
- Heat oil in a skillet over medium heat. Add onions and saute for 2 minutes or until softened. Set aside to cool.
- Combine stock and oatmeal and set aside to allow oatmeal to absorb some of the liquid.
- 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.
- 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.
- Bake for 45 minutes or until juices run clear. Turn on the broiler and broil for 2 minutes or until slightly browned.
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