• Prep time 20Min
  • Cook time 30Min
  • Technique Bake
  • Meat Lamb
  • Cut
  • Serves 12

Chef Pam Smith shows us how to make delicious little meatloaves using Aussie lamb. Fantastic for the whole family!


For the smoky tomato glaze:

1 C tomato pasta sauce

1 canned chili in adobo pepper, minced
1 Tbsp Creole seasoning

For the lamb loaves:

½ Tbsp extra virgin olive oil
½ small sweet onion, diced
½ C finely diced red pepper
2 cloves garlic, minced

1 pound Australian Ground Lamb
1 ½ C mushrooms, minced
1 C panko breadcrumbs
2 eggs, beaten
1 tsp Worcestershire sauce
¼ C chopped cilantro

For garnish:

½ C panko bread crumbs, toasted

¼ C parmesan cheese

¼ C chopped parsley

Creole seasoning, to taste



For the smoky tomato glaze:

In a small sauce pan over MEDIUM heat, combine pasta sauce, chili in adobo and creole seasoning. Stir until mixture comes to a simmer. Remove from heat and reserve.


For the lamb loaves:

Preheat oven to 400º F and spray a 12-well muffin tin with non-stick spray. Set aside.

Heat a nonstick skillet over medium heat, add the olive oil, and swirl to coat pan. Add the onion and red pepper to the skillet, sauté for a few minutes and add garlic and seasoning.

Remove the mixture from the heat and add to a large bowl with the ground lamb, minced mushrooms, breadcrumbs, eggs, Worcestershire and cilantro. Mix just enough to combine all ingredients, but do not overmix.

Divide the lamb mixture evenly among the 12 wells of the muffin tin and spoon a bit of the smoky tomato glaze over the top. Place the tin in the oven and bake for 15 minutes.

Remove from the oven and top with a little more smoky tomato glaze, panko and parmesan.

Return the tin to the oven and let bake for an additional 3-5 minutes or to desired doneness. Remove from oven and allow lamb loaves to rest for 3-4 minutes.

Plate 2-3 lamb little-loaves per person, with extra glaze. Serve with your favorite side dish and top with fresh chopped parsley and Creole seasoning.

Watch Chef Pam Smith’s recipe video here.