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Recipes for Dogs: Meatloaf
An easy-to-make meal

We are big fans of a good meatloaf, and our dogs Jordan and Gertrude were too. We adapted a basic meatloaf recipe using lean meats and adding different grains and vegetables for variety. Our dogs loved garlic, so we always added it, finely chopped; if you have concerns about feeding it to your dog, it can easily be left out.

We would make a few of these at a time to freeze, using different flavors for variety. Use beef, ground turkey, chicken, or lamb, but avoid pork or veal, which can be too fatty. In place of the oatmeal, you can try other whole grains, such as brown rice or quinoa.

Preheat the oven to 350°F and place the oven rack in the middle slot. Mix all the ingredients together with your hands. Transfer the mixture to a loaf pan, or use a 13-by-9-inch baking dish and form a loaf in the center. You can also use a roasting pan, just space the loaf in the middle of it, you can cook potatoes or sweet potatoes in the pan at the same time too. Bake for 1 hour.

Feed according to your dog’s size and calorie needs.

• 2 pounds ground turkey or other meat
• 1 cup cooked organic oatmeal (We prefer a minimally processed steel-cut whole-grain oat, like Irish oatmeal.)
• 3/4 cup organic flaxseed meal or breadcrumbs
• 1/2 cup fresh organic parsley, finely chopped
• 2 large organic eggs
• 2 cups fresh or frozen organic vegetables (Use a variety of vegetables, such as peas, corn, diced cooked potatoes, and grated carrots; do not include onion.)

 

[Optional:  pulverized calcium. Nori (seaweed), chopped pumpkin seeds, sunflower seeds. Can substitute bread crumbs for the flaxseed meal.]

Adapted from Eco Dog by Corbett Marshall and Jim Deskevich, photographs by Aimée Herring. Reprinted by arrangement with Chronicle Books. Copyright © 2008.
 

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This article first appeared in The Bark,
Issue 47: Mar/Apr 2008
Corbett Marshall and Jim Deskevich are partners in Variegated, Inc., a manufacturer of custom bedding located in Catskill, N.Y.

Thumbnail photograph by Aimée Herring