Dr. Judy Morgan Homemade Puploaf Recipe (Updated 2026)

The latest version of Dr. Judy Morgan's Puploaf was designed to eliminate the need for a lot of costly supplements and allow you to balance the diet with whole foods. You can buy the Puploaf for pickup in store at our store in Belle Mead New Jersey. 

Ingredients:

• Ingredients:

  • 3 pounds ground beef 90% lean
  • 20 ounces chicken gizzards
  • 12 ounces vegetable medley (kale, spinach, broccoli, red bell pepper)
  • 9 ounces canned sardines in water, no salt
  • 8 ounces beef heart
  • 6 ounces butternut squash
  • 6 ounces mussels
  • 5 ounces beef liver
  • 5 eggs without shell
  • 4 ounces cranberries
  • 4 ounces shiitake mushrooms
  • 4 teaspoons eggshell powder (or 7 teaspoons Animal Essentials Sea-Cal)
  • 3.5 tablespoons hulled hempseed
  • 3 teaspoons ground turmeric powder
  • 3 teaspoons ground fresh ginger root
  • 2 teaspoons wheat germ oil (or 0.5 ml Sunn-E K9)
  • 3 scoops NOW Kelp powder (provides 450 mcg iodine per scoop)
  • 5 ml Rx Vitamins Amino B-Plex (or 3.5 ml Veterinarian's Apawthecary B Complex)* can be left out if feeding raw

Instructions:

• • This recipe can still be fed raw if preferred. The vegetables should be steamed or finely chopped for better digestibility. Chop and mix all ingredients together. 

  • To bake: Finely chop and mix all ingredients except supplements together. Pour into loaf, casserole, or muffin pans. Cover to retain moisture. Bake at 325° F for 30 to 60 minutes depending on size of pan; should be lightly done, not overcooked (juicy in the center). Add supplements after food is cooled. Mix thoroughly.

  • To slow cook: Add ¼ to ½ cup of water or bone broth into the slow cooker. Add all of the ingredients except supplements. Cook on low for 6-8 hours. If your dog prefers a smooth consistency, you can use a hand blender to blend everything together after cooking. Add supplements after food has cooled and mix thoroughly.

  • Feeding recommendations: Start with 2-3% body weight and adjust as needed to maintain ideal body weight. Ex: Feeding 2% body weight to a 50lb dog would be 16 oz per day. Feed warmed to room temperature.

  • Practice safe food handling techniques including washing of hands before and after handling raw meat. After cutting raw meats, wash all surfaces with hot, soapy water.

  • Dr. Judy Morgan recommends pre-portioning and freezing any extra food you don't plan to feed after 72 hours. Frozen food is best stored up to 3 months after freezing for optimal nutrition.

  • All nuts, seeds, grains, tablet based supplements, and produce used in this recipe should be finely chopped for better digestibility, bioavailability, and distribution. A food processor works great for this step!

  • Fine powder supplements and oils should be thoroughly mixed into recipe.

  • Capsule/perle ingredients may be opened for better distribution.

  • Fish oils or other sources of omega 3 fatty acids should be added at the time of feeding.

Nutrition:

15.01% protein, 6.32% fat, 2.00% net carbs, 35.40 kcal/oz. 

Makes 8.38 pounds of food.

This recipe was formulated in Animal Diet Formulator using the following criteria: FEDIAF 2021 standard, Atwater values, Adult-Less Active activity level, gently cooked cooking method. 

Recipe Credit to Dr. Judy Morgan: https://drjudymorgan.com/blogs/recipes/how-to-make-homemade-puploaf