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.
Nutrition
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
Ingredients:
- 500g kangaroo mince
- 500g chicken mince
- 200g beef or chicken liver, minced
- 3 rashers organic, nitrate-free bacon
- 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.
Method:
- Preheat oven to 180 degrees celcius.
- 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.
- Add to a large bowl. To the bowl add kangaroo, chicken and liver mince, chopped walnuts, eggs, quinoa flakes, mustard, salt and pepper.
- Work the mixture together with your hands so that it is WELL mixed together.
- Turn the mixture into a loaf tin, spreading it evenly into the corners.
- Lay the bacon strops over the top, tucking into the ends if they’re too long.
- Cook for 50 minutes.
- Remove from the oven and carefully pour off the liquid, keeping it for the sauce below (or to cook your veggies in).
- Switch the oven over to grill function and return the loaf for a further 10 minutes under the grill to crisp-up the bacon.
- Remove from oven and allow to rest for 10-15 minutes before slicing and serving.
- Serve with your favourite veggies and/or salad – see serving suggestion in the photo above!
- 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)
Ingredients:
- 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
Method:
- Sauté onion with the juices you’ve reserved from the meatloaf over medium heat for 1 minute.
- Add plums, orange, rosemary and continue to sauté until heated through.
- Add red wine, balsamic, some more bone broth, salt and pepper and turn heat to low to simmer and reduce for 10 minutes.
- Serve with your meat loaf.