G man's pup loaf pending

https://drjudymorgan.com/blogs/recipes/how-to-make-homemade-puploaf?fbclid=IwAR3Y71LflrSlism0F0gC760MBl-uZpsZwyMjbXHQzGExhYun1olwVAeql_Y

full portion will last for 2 weeks. about 300g per portion. bake the pumpkins first. the rest to cut into small chunks and blend with hand blender. all would fit into the big ikea baking tray

3 pounds beef (90% lean) (680g/1.361kg)
8 ounces beef heart (113g/226.8)

5 ounces beef liver (70g/141.7)
20 ounces chicken gizzards (283g/567)
3 cans sardines in water, minus the juice
6 ounces mussels (85g/170)(3 teaspoons kelp could replace the mussels for trace minerals)
2 teaspoons ground fresh ginger
5 eggs with shell
3 ounces red bell pepper (42.5/85)
5 ounces mixed dark leafy greens (70.9/141.7)(kale, chard, spinach)
4 ounces broccoli (56.7/113.4)
6 ounces butternut squash (85/170)
3 tablespoons flax seed oil (i use coconut oil)
4 ounces cranberries (56.7/113.4) (i changed to blueberries)

4 ounces Shiitake mushrooms (56.7/113.4)

Instructions:

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 can be substituted.
Use within 3-5 days, freeze extra portions.
Feed warmed to room temperature.