How to make Homemade PupLoaf
Over the years I have made many versions of puploaf. The latest version was designed to eliminate the need for a lot of costly supplements and allow you to balance the diet with whole foods.
Complete PupLoaf Recipe
3 pounds beef 90% lean
8 ounces beef heart
5 ounces beef liver
20 ounces chicken gizzards
3 cans sardines in water, minus the juice
6 ounces mussels (3 teaspoons kelp could replace the mussels for trace minerals)
2 teaspoons ground fresh ginger
5 eggs with shell
3 ounces red bell pepper
5 ounces mixed dark leafy greens (kale, chard, spinach)
4 ounces broccoli
6 ounces butternut squash
3 tablespoons flax seed oil
4 ounces cranberries
4 ounces Shiitake mushrooms
Grind and mix all ingredients together. Pour into loaf, casserole, or muffin pans. Bake at 325 for 30 to 60 minutes depending on size of pan; should be lightly done, not overcooked. (juicy in the center) If your pet has a beef or chicken allergy, turkey could be substituted.
Use within 3 to 5 days, freeze extra portions. Feed warmed to room temperature.