Low Carb Hickory Smoked Meatloaf

This Low Carb Hickory Smoked Meatloaf turned out delicious and extremely simple to make. Tweaked my normal meatloaf recipe to minimize carbs and I was pleasantly surprised to find that the flavor profiles didn't suffer. Served the meatloaf with a side of steamed cauliflower and a creamy cheesy Brussels sprout casserole.

If you've never smoked a meatloaf then you don't know what you're missing. I highly recommend using cookinpellets.com Premium 100% Hickory pellets in your wood pellet smoker-grill. Not only will you see that impressive smoke ring but the infusion of the Hickory smoke will leave you yearning for seconds.

Ingredients:

• 1 lb Jimmy Dean sausage
• 1 lb ground beef
• ½ cup golden flaxseed meal
• 1 medium red onion, diced
• 3 tsp crushed garlic (1 tsp = 1 clove)
• 4 oz tomato paste
• 2 large eggs
• 2 Tbsp Worcestershire sauce
• 2 tsp garlic salt
• 1 tsp black pepper

Directions:

• Preheat your MAK 2 Star or Green Mountain Grill Davy Crockett to "Smoke" (~ 180ºF) using cookinpellets.com Premium 100% Hickory wood pellets
• In a large bowl, combine all the ingredients and mix until well combined
• Split the meatloaf into 2 equal parts and form them into loaves
• Place the meatloaves on a Frog Mat and smoke for 1½ hours at 180ºF
• After smoking the meatloaves for 1½ hours bump your pit temperature to 350ºF
• The meatloaves are done when the internal temperature reaches 165ºF
• Rest the meatloaves for 10 minutes before serving

Serve with a side of steamed cauliflower and bacon Brussels sprouts in a creamy Parmesan sauce