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.

Ingredients:

  • 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

Instructions:

  1. Grind and mix all ingredients together.
  2. Pour into loaf, casserole, or muffin pans.
  3. 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 can be substituted.
  4. Use within 3-5 days, freeze extra portions.
  5. Feed warmed to room temperature.
Back to blog