If you’re looking to cut your carb intake and need a great pellet grill dinner recipe, then look no further than this Low Carb Smoked Meatloaf. Trust me; you won’t miss the carbs.
Low carb smoked meatloaf:
- Meat: This recipe calls for a combination of ground beef, ground pork, and bacon. I recommend using 80/20 ground beef and regular cut bacon for this recipe. If you choose to grind your pork, use the meat from a pork butt, and grind the bacon into it. Doing this will streamline the process, and once the beef and pork are combined, the flavors will come together as it cooks. Be gentle when combining the meat. Overmixing can leave you with a less tender and more compact meatloaf. Not an ideal combo. Fold the meat to distribute all of the ingredients.
- Filler: This smoked meatloaf recipe calls for almond flour as a substitute for regular breadcrumbs, but you can also use low carb bread crumbs or crushed pork rinds (pork panko) for this recipe. Adjust for salt content, as some pork rind products contain extra sodium. I tend to stick with almond or pecan flour to keep it simple. Purchase a large bag of almond flour from a bulk goods store and keep it sealed up tightly in the refrigerator. This extends its shelf life, and can be used as a substitute for breadcrumbs in recipes like meatballs.
- Sugar-Free Ketchup: Not all sugar-free ketchup are created equally. For best results, I use organic unsweetened ketchup for the topping on this low carb smoked meatloaf. If you can handle the extra sucralose, then, by all means, use a sugar-free or no sugar added variety. You can also substitute the meatloaf topping in this recipe for 1/2 cup Keto Barbecue Sauce.
- Wood: I recommend using pecan, hickory, maple, or cherry wood for this low carb smoked meatloaf recipe. They work beautifully with beef and will produce the best results. Of course, if you have a favorite type of wood, then certainly use that instead! I always tell my readers to use what works best for them. After all, you know your taste buds better than anyone else! If you’re interested in learning more about pellet grills, have a look at some of our suggestions and reviews.
- Ground beef
- Ground pork
- Almond flour
- Sharp cheddar cheese
- Sugar-free ketchup (or low-sugar)
- Mustard powder
- Ground nutmeg
How to Make Low Carb Smoked Meatloaf:
- Combine ketchup with mustard powder and ground nutmeg. Set aside to use later.
- Combine the ground beef, pork, almond flour, egg, onion, bacon, garlic, cheese, and jalapeno in a large bowl.
- Place mixture into a 9 x 9 aluminum tray and form into an evenly shaped loaf.
- Preheat pellet grill to 300 degrees F.
- Slather meatloaf with topping and place into your grill or smoker.
- Close the lid and cook for 1 1/2 hours or until the meatloaf reaches an internal temperature of 160-165 degrees F.
- Remove from heat, and let the meatloaf rest for 10 minutes. Slice and serve.
Side dish recommendations:
Serve this low carb smoked meatloaf for lunch or dinner with some of our favorite vegetable side dishes:
Low Carb Smoked Meatloaf
Our Pellet Grilled Meatloaf with Bacon is absolutely delicious. It is also low-carb and keto, so if you are on that diet, this is the Meatloaf Recipe for you.Print Pin Rate
Servings: 6 People
- Equipment: 1 9 x 9 aluminum tray
- Pellet Grill
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- 1 cup almond flour
- 1 large egg lightly beaten
- 3/4 cup finely diced onion
- 1/3 cup shredded sharp cheddar
- 2 cloves garlic minced
- 2 strips bacon finely chopped
- 1 medium jalapeno seeded and finely chopped
- 1/2 teaspoon salt use less if desired
- 1/4 teaspoon black pepper
- 1/2 cup sugar-free ketchup
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground nutmeg
- Combine topping ingredients and set aside.
- In a large bowl, mix together the meatloaf ingredients. Place mixture into a 9 x 9 aluminum tray and form into an evenly shaped loaf.
- Preheat pellet grill to 300 degrees F.
- Slather meatloaf with topping and place into the pellet grill.
- Cook for one and a half hours until the meatloaf reaches an internal temperature of 165 degrees F.
- Remove, and let the meatloaf rest for about 7-10 minutes. Slice and serve.
- Pellet recommendation: Hickory
- Photo by: bhofack2
Calories: 583kcal | Carbohydrates: 8g | Protein: 34g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 640mg | Potassium: 487mg | Fiber: 2g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 4mg
One response to “Low Carb Smoked Meatloaf”
I made this tonight and it was delicious!
Had to improvise alittle with canned jalapeños and a pound each of the meats (I used spicy ground sausage).
My husband is back on Keto and needing something special to eat. I will be making this again !