Description
This spicy lamb meatloaf is bold, juicy, and just messy enough to feel real. It’s the kind of dinner that smells amazing before it even hits the table.
Ingredients
Units
Scale
- 1.65 pound , 750 g lamb mince
- 4 Tbsp. Olive oil or coconut oil
- 1 large onion, half finely chopped, half thinly sliced
- 1 cup fresh parsley, chopped and divided
- 2 tsp garlic, ginger, chili paste
- 2 fresh chilies, minced, optional
- 1/2 cup Provita crumbs, biscuits processed until fine
- 1 large egg
- 1/4 cup tomato sauce, divided
- 4 Tbsp. Jack Daniel's BBQ sauce or any BBQ sauce
- 1 tsp Colman’s hot mustard
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 heaped tsp brown sugar
- Salt and black pepper, to taste
Instructions
- Heat 4 Tbsp. olive oil or coconut oil in a pan over medium heat.
- Add half the chopped onion and cook for about 2 minutes until soft but not browned.
- Stir in 2 tsp garlic, ginger, chili paste, 2 minced chilies if using, and 1/2 cup chopped parsley.
- Cook another 1 to 2 minutes until fragrant.
- Set aside to cool properly so it doesn’t scramble the egg later.
- Preheat the oven to 170°C.
- In a large bowl, add 750 g lamb mince, 1/2 cup Provita crumbs, 1 large egg, 1/8 cup tomato sauce, 4 Tbsp. BBQ sauce, 1 tsp hot mustard, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1 heaped tsp brown sugar, plus salt and black pepper.
- Mix gently with your hands just until combined. Don’t overdo it, or the meatloaf turns dense.
- Add the cooled onion and parsley mixture and mix again lightly.
- Spray a loaf tin with olive oil cooking spray.
- Line with foil, leaving a bit of overhang, then spray the foil as well. This saves a lot of sticking and cleanup later
- Spoon the lamb mixture into the tin and press it in gently. Smooth the top.
- Spread the remaining 1/8 cup of tomato sauce evenly over the top.
- Scatter the sliced onion over the sauce and sprinkle with the remaining 1/2 cup parsley. Season lightly with extra salt and black pepper.
- Bake uncovered for 1 hr until cooked through, and the top looks caramelized. If you want to be precise, the center should reach about 71°C.
- Rest the meatloaf in the tin for 20 minutes.
- This step matters, or it’ll crumble when sliced.
- Lift out using the foil, slice thickly, and serve.
Notes
Created, prepared, tried, and tested Melanie
