Puppy Loaf (Dr. Judy Morgan’s Homecooked Recipe) Over 6 months.
Here is a puppy loaf recipe created by Dr. Judy Morgan. I like this one because it doesn’t require any minerals (they are incorporated in the diet). I always recommend adding a probiotic (either yogurt or a supplement like Purina Flora) and incorporate a healthy fat in treats (bedtime cookie dipped in coconut oil is a fav here!).
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 (use shells only if you are using farm fresh eggs, discard store bought) 3 ounces red 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.
Puppy Loaf (Dr. Judy Morgan’s Homecooked Recipe) |Feeding Guide
5 pounds 1.5 to 2.5 ounces 10 pounds 3 to 5 ounces 15 pounds 5 to 7 ounces 20 pounds 6 to 10 ounces 25 pounds 8 to 12 ounces 30 pounds 10 to 14 ounces 35 pounds 11 to 17 ounces 40 pounds 13 to 19 ounces 45 pounds 14 to 22 ounces 50 pounds 16 to 24 ounces 55 pounds 18 to 26 ounces 60 pounds 19 to 29 ounces 65 pounds 21 to 31 ounces
