The Do’s and Don’ts of Homemade Dog Food
First things first: Even though your dog might sit on the couch like a human, use your pillow like a human and snore like a human… that doesn’t mean it can eat like a human.
The American Society for the Prevention of Cruelty to Animals outlined six essential nutrients doggos need to grow big and strong: water, proteins, fats, carbohydrates, vitamins and minerals.
All of these nutrients can be found in the recipes below.
Then, of course, there are foods you want to avoid feeding your dog, even though there’s always the random story about how your coworker’s perfectly healthy dog eats chocolate — even unwraps the pieces with its claws… (Looking at you, Grace, the one whose dog eats curry for dinner.)
Here’s what to avoid, according to the American Kennel Club:
- Chocolate
- Cinnamon
- Garlic
- Ice cream
- Almonds
- Macadamia nuts
Now that you’ve got the basics down, it’s time to get in the kitchen.
Honestly, this “Mutt Loaf” looks beautiful. I’d consider tasting it… and I don’t even like meatloaf. The recipe says it takes less than 30 minutes to make, so I’m down.
Here’s what you need:
- 1 pound of ground beef
- 3 eggs, hard-boiled and shelled
- 2 eggs, beaten
- 5 ounces of carrots, finely sliced
- 4 ounces of fresh or frozen peas
- 4 ounces of shaved Parmesan cheese
- 3 ounces of whole wheat breadcrumbs
- 2 tablespoons of tomato puree
- ½ ounce parsley, chopped — but I don’t think your dog will notice if this is missing…
- 20-40 drops Hemp oil for pets depending on your dog’s weight
How it’s done:
1. Steam the carrots and peas until just tender and set aside to cool. Mix the minced beef with the breadcrumbs, tomato puree, parsley, hemp oil, and beaten eggs until well combined. Stir in the carrots and peas.
2. Roll the mixture into a ball and divide in half. Place half of the mixture in the base of a greased 2-pound loaf tin, pressing firmly down into the corners. Make a slight dip along the center.
3. Sprinkle with the shaved Parmesan. Then place the boiled eggs in a row down the center of the tin. Place the remaining mixture on top, and press firmly around the sides and on top to completely cover the eggs.
4. Cover with foil and bake on the middle shelf of an oven preheated to 350 degrees F, for 1 1/2 hours.
5. Turn out onto a plate, and leave to cool. Cut into slices, sprinkle with chopped parsley, and serve. Store any leftover Mutt Loaf in the refrigerator for up to a week.
*The original recipe can be found on thewhoot.com*
