@jesspryles: Smoked lamb meatloaf ¾ c bread crumbs 1 cup whole milk 2 x lb ground aussie lamb ½ onion, finely diced 2 tablespoons tomato paste, divided 1 tablespoon Worcestershire sauce 2 tsp garlic powder 1 teaspoon paprika 2 teaspoons kosher salt 2 teaspoons dried or fresh chopped parsley @Hardcore Carnivore seasoning ½ cup bbq sauce 1 tablespoon cider vinegar 1. Preheat smoker or pellet grill to 265f.  2. In a bowl combine the breadcrumbs and milk, stir then leave for 5 minutes to swell. Add the lamb, onion, 1 tablespoon tomato paste, Worcestershire sauce, garlic powder, paprika, salt and parsley. Use your hands to quickly mix everything together. 3. Lay the mixture onto a wire rack, working quickly and gently to briefly shape it into a loaf. Season the top with barbecue seasoning and place it into the smoker.  4. Cook for 2-2.5 hours until the internal temperature reads 160f.  5. As it approaches 145f, combine the remaining tomato paste with the bbq sauce and vinegar, and brush over the meatloaf. Return to the smoker and brush another layer 15 minutes later. 6. Once at temperature, run a knife underneath to separate the loaf from the rack, then slice and serve. 

Jess Pryles

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Region: US

Thursday 02 April 2026 19:31:37 GMT