Low Carb Smoked Meatloaf
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.
What you’ll need to make this 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 nut flours to keep it simple.
I usually 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 I can substitute the breadcrumbs in my favorite recipes like meatballs.
Sugar-Free Ketchup: Not all sugar-free ketchup are created equal. Some of them contain high amounts of sugar substitutes that leave your tongue numb and your stomach sick. For best results, I use organic unsweetened ketchup. If you can handle the extra sucralose, then, by all means, use a sugar-free or no sugar added variety.
Pellets: I highly recommend using hickory, maple, or cherry wood for this recipe. They work beautifully with beef and will produce the best results. Of course, that is my opinion. If you have a favorite type of pellet that you use with beef, then use it. I always tell my readers to use what works for them. After all, you know your taste buds better than anyone! If you’re interested in learning more about pellet grills, have a look at some of our suggestions HERE.
Side dish recommendations:
Serve this low-carb smoked meatloaf for lunch or dinner with some of our favorite vegetable side dishes:
Equipment
- Equipment: 1 9 x 9 aluminum tray
- Pellet Grill
Ingredients
- 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
For topping:
- 1/2 cup sugar-free ketchup
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground nutmeg
Instructions
- 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.
Notes
- Pellet recommendation: Hickory
- Photo by: bhofack2
