Kangaroo Meatloaf with Plum & Orange reduction

pennybenjaminMain Meals, Nourish, SuperfoodsLeave a Comment


My Kangaroo, Chicken and Liver meatloaf as the centrepiece of a recent family dinner. Served alongside cauliflower mash and steamed broccolini.

In Australia, kangaroo is a very sustainable meat. It’s local, a great source of protein and iron, plus it’s quite lean. Organic, grassfed liver is also a absolute battery-pack of nutrients. But if you’re anything like me, you don’t like the flavour or texture that much. Blending liver and kangaroo with another meat like chicken or pork is a great way to balance their strong flavours while still taking advantage of their amazing nutritional benefits.


Kangaroo – as I mentioned above, kangaroo is a fantastic source of iron, as well as zinc. It also offers a wide range of the B-group vitamins like niacin, B-12, B6, riboflavin and Thiamin.

Liver – did you know that for humans as well as many animals the liver is the place where excess nutrients are stored? This helps explain why liver is such a great source of nutrients when it comes to eating it! We’re talking ridiculously amazing levels of Vitamin A, Riboflavin, B6, B12, niacin, phosphorous, copper and iron – better than most ‘muscle meats’ of animals.

Serves 8-10
Time  90 mins


  • 500g kangaroo mince
  • 500g chicken mince
  • 200g beef or chicken liver, minced
  • 3 rashers organic, nitrate-free baconmeatloaf
  • 1 brown onion, diced (use 1 cup diced fennel for low FODMAP/SIBO protocol)
  • 3 cloves garlic, crushed (omit for low FODMAP/SIBO protocol)
  • 1 celery stalk, chopped
  • 1 large sprig rosemary (leaves removed)
  • 3 sprigs thyme (leaves removed)
  • 1/4 chopped walnuts
  • 1/2 C quinoa flakes
  • 2 eggs (3 T chia seeds if intolerant to eggs)
  • 2 T dijon mustard (ensure not made with garlic, onion)
  • salt and pepper to season.


  1. Preheat oven to 180 degrees celcius.
  2. Add fennel (or onion & garlic if using), celery, rosemary and thyme to a medium fry pan over medium heat. Sautée in some bone broth until translucent.
  3. Add to a large bowl. To the bowl add kangaroo, chicken and liver mince, chopped walnuts, eggs, quinoa flakes, mustard, salt and pepper.
  4. Work the mixture together with your hands so that it is WELL mixed together.
  5. Turn the mixture into a loaf tin, spreading it evenly into the corners.
  6. Lay the bacon strops over the top, tucking into the ends if they’re too long.
  7. Cook for 50 minutes.
  8. Remove from the oven and carefully pour off the liquid, keeping it for the sauce below (or to cook your veggies in).
  9. Switch the oven over to grill function and return the loaf for a further 10 minutes under the grill to crisp-up the bacon.
  10. Remove from oven and allow to rest for 10-15 minutes before slicing and serving.
  11. Serve with your favourite veggies and/or salad – see serving suggestion in the photo above!
  12. The below Plum & Orange Reduction is a lovely accompaniment to the meatloaf. However if following Low FODMAP/SIBO protocol then homemade tomato sauce or dijon mustard is also fantastic!


Sauce option: Plum and Orange Reduction (not for those on SIBO/FODMAP protocol)


  • 1 red onion, roughly chopped
  • 2 plums, sliced
  • 1 orange, in segments, roughly chopped
  • 1 sprig rosemary, leaves removed
  • juices reserved from meat loaf
  • splash of red wine
  • splash of balsamic vinegar
  • salt and pepper to season


  1. Sauté onion with the juices you’ve reserved from the meatloaf over medium heat for 1 minute.
  2. Add plums, orange, rosemary and continue to sauté until heated through.
  3. Add red wine, balsamic, some more bone broth, salt and pepper and turn heat to low to simmer and reduce for 10 minutes.
  4. Serve with your meat loaf.


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