In Australia, kangaroo is a very sustainable meat. It’s local, a great source of protein and iron, zinc and B-vitamins, 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.
I made this meatloaf recently for my family and adapted it on the weekend to make it low FODMAP and SIBO-friendly. .
•500g kangaroo mince
•500g chicken mince
•200g beef or chicken liver, minced (optional)
•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 (made without garlic, onion for low FODMAP)
•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, mustard or a homemade tomato sauce or chutney (recipe link in profile