Our resident "PREPPER" Chris Warner shares his Meatloaf recipe with us. Move over Mum's dry stuff... There's a new sheriff in town!

  • 500g Chuck (minced)
  • 500g Ding Sausages
  • 3 eggs
  • 1/4 cup Milk
  • 2 cups Panko Crumb
  • Veg (Celery, Capsicum, Onion)
  • 3 tbsp minced garlic
  • 1/3 cup Kinda Sweet BBQ sauce
  • 3 tbsp Worcestershire
  • Salt
  • Pepper
  • Tsp brown sugar
  • Tsp paprika
  • Monterey Jack Cheese Slices
  • Gouda Cheese Slices


  • Mince chuck and mix with sausage mince (no casings)
  • Mix eggs and milk together and add this mixture to the mince with the breadcrumbs
  • Add the chopped or grated vegetables and the spices and sauces all into the meat mixture and combine thoroughly
  • Form it in a loaf pan lined with glad wrap, chuck half in, layer Gouda and Monterey Jack slices in the middle then  add the other half on top 
  • Leave in fridge for 20 mins to "set"
  • Turn onto a foil lined wire rack and remove the plastic wrap 
  • Cover in lanes signature rub 
  • Into smoker at about 250F for a couple of hours or until 160F internalish.
  • Glaze with your choice of sauce over the last 30 minutes. I used tomato sauce and mustard 

Photo & Recipe by Chris Warner