Smoked lamb meatloaf

Name: Smoked lamb meatloaf
Total time: 150 min
Cuisine: American
Ingredients: 0.75 cup breadcrumbs; 1 cup whole milk; 2 lb ground aussie lamb; 0.5 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; @hardcorecarnivore Red seasoning; 0.5 cup Saucesome bbq sauce; 1 tablespoon cider vinegar

2h 30m

Serves 1

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Smoked lamb meatloaf

facebook.com

2h 30m

Serves 1

Directions

1Preheat smoker or pellet grill to 265f.
2In a bowl combine the breadcrumbs and milk, stir then leave for 5 minutes to swell.
3Add the lamb, onion, 1 tablespoon tomato paste, Worcestershire sauce, garlic powder, paprika, salt and parsley.
4Use your hands to quickly mix everything together.
5Lay the mixture onto a wire rack, working quickly and gently to briefly shape it into a loaf.
6Season the top with barbecue seasoning and place it into the smoker.
7Cook for 2-2.5 hours until the internal temperature reads 160f.
8As it approaches 145f, combine the remaining tomato paste with the bbq sauce and vinegar, and brush over the meatloaf.
9Return to the smoker and brush another layer 15 minutes later.
10Once at temperature, run a knife underneath to separate the loaf from the rack, then slice and serve.

Ingredients

0.75 cup breadcrumbs
1 cup whole milk
2 lb ground aussie lamb
0.5 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
@hardcorecarnivore Red seasoning
0.5 cup Saucesome bbq sauce
1 tablespoon cider vinegar

Equipment

smokerpellet grillbowlwire rackknife

Tips

Smoke on a wire rack, not a loaf pan, for all-around smoke.
Use ground Australian lamb for an enhanced flavor with smoke.

Smoked lamb meatloaf

Smoked lamb meatloaf

Directions

Ingredients

Equipment

Tips

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