25 Homemade Dog Food Recipes with Meat, Vegetables and Grains

Although they are classified as canines, dogs need a diet that consists of about 40% meat, 30% vegetables and 30% starch.

These requirements can vary according to breed, stage of life, activity level and other variables, but in general this is a good rule of thumb to follow. Just like people, dogs benefit from a nutritionally diverse diet, consisting of carbohydrates, fats, proteins, vitamins, and minerals.

Dogs also have differing caloric needs depending on size, breed, and level of activity. A 10-lb dog needs about 200-275 calories/day, while a 50-lb dog needs to consume around 800 calories.

Some excellent sources of carbohydrates are cereal grains, milk and fiber-dense foods such as beet pulp. If your pup is overweight, fiber-dense foods have the added advantage of creating a sensation of being full, which can lead to lower calorie consumption and weight loss.

Fats are a concentrated source of energy for your dog, and a good mix of saturated and unsaturated fats can make the food more palatable to the dog and can help prevent dry skin and a dull coat. Commercial foods often include cottonseed oil, vegetable oil, poultry fat and lard.

Proteins are extremely important, since dogs are mostly carnivores. It is possible for a dog to get protein from non-animal sources such as soybeans, but animal proteins have a better quality of protein.

If you follow this basic diet template, you are free to experiment with the following recipes and/or create your own. Have fun creating and cooking for your best friend!

Do not feed your dog the following: chocolate, onions, coffee/tea, raisins, grapes, nutmeg or macadamia nuts!


  • 5 cups whole-wheat flour.
  • 10 tbsp. melted bacon fat.
  • 1 cup milk.
  • ½ cup water.
  • 2 large eggs.
  • 1 tsp. salt.

Mix all ingredients well. Pinch off pieces of dough and place on cookie sheet. Bake at 350F for 35-40 minutes. Cool on wire rack.


  • 1 cup dry kibble.
  • 1 lb. ground beef.
  • 1 cup wheat germ flakes.
  • 1 cup hot water.
  • ¼ cup honey.
  • ¼ cup peanut oil.
  • ¼ cup Borden’s Mirra-Coat.

Grind kibble in food processor or blender. Mix all ingredients together and roll into 2-inch balls. Store in freezer.


  • 5 lbs. ground beef.
  • 2 50-oz cans chicken broth.
  • 4 cups water.
  • 1 3-lb. bag frozen corn.
  • 4 cups brown rice.

Brown ground beef. In a large stewpot, combine beef, broth, water and corn. Bring to boil. Add rice, and bring to boil again. Simmer for an hour and allow to cool.


  • 6 slices cooked bacon, crumbled.
  • 4 eggs, beaten.
  • 1/8 cup bacon fat.
  • 1 cup water.
  • ½ cup dried milk powder.
  • 2 cups flour.
  • 2 cups wheat germ.
  • ½ cup cornmeal.

Mix ingredients; drop spoonfuls onto a greased baking sheet. Bake at 350F for 15 minutes and allow to cool.


  • 1 cup boiled poultry, chopped.
  • ½ cup cooked brown rice.
  • ½ cup boiled vegetables.
  • 3 tbsp. unsalted chicken broth.

Stir together and serve at room temperature. Store unused portions in a covered container in the refrigerator for up to three days.


  • 1 cup hamburger meat, browned in oil.
  • 2 boiled eggs, chopped.
  • ½ cup cooked plain oatmeal.
  • 1 jar baby food – green beans.
  • 1 jar baby food – carrots.
  • 2 tbsp. cottage cheese.

Stir together and serve at room temperature. Store unused portions in a covered container in the refrigerator for up to three days.


  • 1 lb. lamb.
  • ½ cup brown rice.
  • 2 stalks broccoli.
  • 3 medium potatoes.
  • 3 carrots.
  • 5 cups water.

Brown the lamb. Cut the potatoes into cubes (size according to your dog’s size). Slice the carrots and cut the broccoli into small pieces. In a crock-pot, mix water, lamb, and the other ingredients. Cook until vegetables are tender.


  • 3 oz dry grain mix.
  • 2 tsp. molasses.
  • 2 tsp. safflower oil.
  • 1 egg.
  • 1/3 cup yogurt.

Mix together and serve at room temperature.


  • 2 oz. dry grain mix.
  • 2/3 cup yogurt.
  • 4 tsp. honey.

Mix together and serve at room temperature.


  • 12 oz. meat.
  • 2 1/2 oz. liver.
  • 14 oz. cottage cheese.
  • 1 tsp. cod liver oil.
  • 1 tbsp. apple cider vinegar.
  • ½ tsp. kelp.
  • 1 tsp. brewer’s yeast.
  • 2 1/2 tbsp. bone meal.
  • 2 tsp. wheat germ.
  • 3 tsp. wheat bran.
  • 2 tsp. dry herbs.
  • 2 tbsp. fruit.

Mix all ingredients together and serve at room temperature.


  • 4 cups chicken broth.
  • 1 cup apple cider.
  • 4 peppercorns.
  • 2 whole cloves.
  • 1 bay leaf.
  • 3 six-ounce boneless, skinless chicken breasts, cubed.
  • 3 boneless, skinless chicken thighs, cubed.
  • 2 sweet potatoes, peeled and cubed.
  • 1 16 oz. bag of baby carrots.

In a large saucepan over medium-high heat, combine the broth, cider, peppercorns, cloves and bay leaf. Cover and bring to a boil. Lower the heat and add the chicken, sweet potatoes and carrots. Simmer until carrots are tender and chicken is cooked. Let cool before serving.

This recipe is slightly unique in that it can also be served to humans, preferably with a parsley garnish and a nice Sauvignon Blanc.


  • 2 cups flour.
  • 1 Tbsp. charcoal.
  • 1 egg, beaten.
  • 3 Tbsp. vegetable oil.
  • ½ cup chopped parsley.
  • 1/3 cup chopped mint.
  • 2/3 cup milk.

Combine flour and charcoal. In a medium bowl, combine egg, oil, parsley and mint. Stir in flour and charcoal, then milk, to bring to the consistency of biscuit dough. Drop spoonfuls of mixture onto a greased baking sheet and bake at 400F for 15 minutes, or until firm.


  • 2 beef hearts.
  • 1 cup white rice.
  • 1/4 cup breadcrumbs.
  • 2 garlic cloves, minced.
  • 2 tbsp. sunflower oil.
  • 1 cup water.
  • 1/2 cup finely grated carrot.
  • 1/2 cup finely grated turnip.

In a small saucepan, combine the hearts and enough water to cover. Bring to a boil and cook over medium heat for 17 minutes. While the hearts are boiling, cook the rice according to package directions. Drain the hearts and chop into small pieces. Add the rest of the ingredients and mix well. Allow to cool before serving.


  • 1 cup cornmeal.
  • 1 cup flour.
  • 4 tsp. baking powder.
  • 1 cup milk.
  • 1 egg, beaten.
  • ½ cup bacon grease.

Combine dry ingredients. Add liquids and beat until smooth. Pour into a greased baking pan and bake at 425F for 15-20 minutes.


  • 1 lb. ground beef or turkey.
  • 2 cups cooked brown rice.
  • 3 cups vegetables such as broccoli, asparagus, carrots, or spinach.
  • 2 eggs, hardboiled.
  • 1 can mackerel.
  • 2 cloves garlic, minced.
  • ½ cup chicken livers/gizzards.

Put vegetables in blender to process. Combine all ingredients in large pot. Cover with water and bring to boil. Reduce heat and simmer for 2 hours, stirring occasionally.


  • 1 cup whole wheat flour.
  • ½ cup grated cheese.
  • ½ cup peas or carrots, cooked.
  • ¼ lb. margarine.
  • 1 clove garlic, crushed.
  • Milk.

Allow cheese and margarine to reach room temperature and mix together. Add the rest of the dry ingredients. Add enough milk to the mixture to allow you form into a ball. Chill for an hour in the refrigerator, then roll onto floured surface and cut into shapes. Bake for 15 minutes at 375F and allow to cool.


  • 1 boneless, skinless chicken breast.
  • 4 cups water.
  • 1 cup flour.
  • 2 eggs.

Boil chicken breast in the water until thoroughly cooked – at least an hour. Remove chicken and add flour to the broth, beating with a whisk to remove lumps. Beat the eggs and add to the gravy mixture. Simmer over low heat and allow to thicken. Pulverize the chicken breast in a food processor and add to the gravy. Continue to cook until it reaches a gravy-like consistency.


  • 1 over-ripe banana.
  • ½ cup cottage cheese.

Mash banana into dog’s bowl; add cottage cheese and mix.


  • 32 oz. vanilla yogurt.
  • 1 banana, mashed.
  • 2 tbsp. peanut butter.
  • 2 tbsp. honey.

Blend all ingredients and pour into small paper cups, Popsicle molds or ice cube trays. Freeze. Serve either frozen or after thawing for a short time.


  • 1 lb. ground buffalo.
  • 2 eggs.
  • 1½ cups uncooked oatmeal.
  • ½ cup cottage cheese.
  • ¾ cup grated mixed vegetables.

Mix all ingredients and press into a meatloaf pan. Bake at 350F for 40-45 minutes. Allow to cool.


  • ½ lb. cooked chicken or turkey.
  • ½ cup steamed vegetables.
  • ½ cup cooked brown rice.
  • 4 tbsp. beef or chicken broth.

Mix well and serve.


  • 1 cup ground beef.
  • 2 eggs, boiled.
  • ½ cup oatmeal, cooked.
  • ½ cup pureed carrots.
  • ½ cup pureed green beans.
  • 2 tbsp. cottage cheese.

Combine all ingredients and form into patties.


  • 1 lb. beef liver, pureed.
  • 1 box corn muffin mix.
  • 2 tsp. garlic salt.

Mix ingredients. Spray cookie sheet with non-stick spray and press mixture onto sheet. Bake at 350F for 18-20 minutes. May be frozen.


  • 2 cups whole-wheat flour.
  • 3 tbsp. uncooked oatmeal.
  • 1 egg, beaten.
  • 1 tsp. garlic powder.
  • 2/3 cup beef or chicken broth.

In a mixing bowl, combine flour, egg and broth. Mix well. Add oatmeal and garlic powder. Knead into a ball, and roll onto floured surface. Cut with donut-cutter and arrange in baking dish. Bake at 400F for about 10 minutes, or until firm.


  • 1 lb. ground beef or turkey.
  • 1 lb. fresh vegetables – corn, beans or carrots.
  • 4 cups cooked brown rice.
  • 1 tsp. crushed garlic.
  • 1 tsp. crushed ginger.
  • 1 tsp. soy sauce.

Mix all ingredients except vegetables. Place in microwave-safe baking dish and cook on high in 2-minute intervals until meat is almost done. Add vegetables and mix well. Cook for 20 minutes, stirring once halfway through. Add rice and mix. Allow to cool.