Haggis meatloaf with sauteed kale and whisky sauce makes a great Robbie Burns Night dinner.JENNIFER ROBERTS for The Globe and Mail
Making haggis is an offal experience - literally. And by the time you have sourced the sheep's stomach, liver, kidney, lungs and other goodies (some of which are not available in Canada) you will likely be too exhausted to make it.
But if you are determined to have haggis at your own Burns Night celebration, visit a good butcher to see if they sell it readymade.
For my Burns Night celebration this year, I'm breaking with tradition with a haggis meatloaf. It's a simple and flavourful dish with the same spices used in haggis. The oatmeal gives it a haggis-like texture, too.
Servings: 6
Ingredients
3 tablespoons 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
Method
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. 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 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.