A full proof, all in one complete recipe that can be fed as a meal or used as a topper. Cooks in a meatloaf tin in 50 minutes
TIP - TIP - You can switch the sweet potato for courgette if you want to avoid root veg
Method:
Heat oven to 320C/165C fan/gas 4.
Line a meatloaf tin
Put the cut fish, turkey mince, liver, kale and grated sweet potato into a bowl and mix well
Add in the eggshell powder, nutritional yeast, kelp, ground hempseed and Himalayan salt.
Mix well again ensuring an even distribution of ingredients as best as possible.
Place mixture on the meatloaf tin and cook in the oven for 45 - 50 minutes until the mixture is cooked through.
Remove from the oven and allow to cool.
Once cooled slightly place in a mixing bowl and add in the wheat germ oil and the crushed zinc and manganese.
Mix well and portion up
Will keep in the fridge for 2-3 days or portion up and freeze for up to 3 months
Ingredients
2% fat turkey mince - 535g
Frozen white fish (defrosted) and cut into small chunks - 365g
Raw grated sweet potato - 70g
Lambs/beef liver - 48g
Raw Kale - 35g
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