Low Carb Hickory Smoked Meatloaf

Low Carb Hickory Smoked Meatloaf
Low Carb Hickory Smoked Meatloaf

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
Meatloaf Ingredients
Meatloaf Ingredients
Smoked Meatloaf
Hickory Smoked Meatloaf

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

Smoked Meatloaf Plate
Smoked Meatloaf Plate

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