We attended a wonderful Burns Supper on Saturday night, where we enjoyed our once yearly meal of haggis, tatties and neeps. While we quite enjoy haggis, one doesn't plan to make it on a regular basis. Then along came Lucy Waverman in last week's Globe and Mail with a recipe for haggis meatloaf. Made it tonight and it is great. Now we can have that taste more than once a year! For those who like haggis, have a go at this recipe:
HAGGIS MEATLOAF
1 tablespoon olive oil
1½ cups finely chopped onions
1 cup chicken stock or water
1 cup whole rolled oats
1½ pounds ground lamb or beef
1 teaspoon chopped garlic
1 teaspoon dried thyme
1 teaspoon chopped dried rosemary
2 teaspoons freshly ground pepper
Pinch cayenne
Salt to taste
1 egg
Preheat oven to 350F.
Heat oil in a skillet over medium heat. Add onions and sauté 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.
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 4½ inches across. Bake for 45 minutes or until juices run clear. Turn on the broiler and broil for 2 minutes or until slightly browned.
Serves 6.
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