Meatloaf, a quintessential American comfort food, gets a smoky makeover in this keto-friendly recipe. Traditionally made with beef and baked in the oven, this version utilizes a pellet grill to infuse a unique smoky flavor that elevates the dish to a whole new level. By replacing breadcrumbs with pork panko, this recipe caters to those following a low-carb lifestyle without compromising on taste or texture.
What is a Pellet Grill?
A pellet grill, often referred to as a smoker, is an outdoor cooking appliance that uses wood pellets and fans to maintain a specific cooking temperature. It offers versatility, allowing you to smoke, braise, grill, and bake, making it perfect for creating a delicious Traeger meatloaf. For this recipe, Traeger’s signature blend of hickory, maple, and cherry hardwood flavors is recommended to enhance the smoky profile. Smoking meat helps seal the outer layer, making it more difficult for bacteria to take over.
Why Smoked Meatloaf?
While oven-baked meatloaf is a classic, smoking it adds a depth of flavor that's simply irresistible. Using an oven to cook your meatloaf is fine but you won’t get that added smoke flavor that makes this particular smoked meatloaf recipe unique and absolutely delicious. The smoke not only imparts a distinct taste but also helps to cure the meat, enhancing its preservation.
Ingredients for Keto Smoked Meatloaf
Here's what you'll need to create this mouthwatering dish:
- 2.25 pounds ground beef (80/20 blend recommended, or 3-star beef mince if in Australia)
- 1.25 pounds ground pork (for added moisture, flavor, and lighter texture)
- 1 small onion, diced finely
- Pork panko crumbs (or regular panko breadcrumbs/crushed crackers as a substitute)
- 1 egg
- Parsley
- Heavy cream
- Garlic, minced
- Salt and pepper to taste
- Optional: Sugar-free BBQ sauce for topping
- Optional: Cheddar cheese cubes for a cheesy interior
- Optional: Thick-cut bacon for wrapping
Step-by-Step Instructions
Prepare the Vegetable Base: Heat oil over medium/high heat in a large skillet. Add onions, green and red peppers and garlic and saute until softened and onion is translucent. Pour the ingredients into a blender or food processor and pulse until the vegetable mixture becomes a paste. Set Aside.
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Combine Ingredients: In a large bowl, combine ground beef, ground pork, pork panko, egg, diced onion, parsley, heavy cream, minced garlic, salt, pepper and vegetable base. Mix with a spoon or clean hands until thoroughly combined. I like to wear a pair of nitrile gloves and just squish it all together until thoroughly mixed.
Shape the Meatloaf: Mold the meat mixture into a loaf shape. Evenly distribute the meatloaf mixture into 2 loaf pans lined with plastic wrap, this will help getting them out easily. Place the meatloafs in the refrigerator for 30 minutes so that the flavors continue to marry and they also set up nicely in the loaf pans.After 30 minutes has passed, take the meatloaf out of the fridge and gently lift the meatloaf out of the loaf pans, remove the plastic wrap, and place the meatloaf onto a rack that is elevated from a sheet tray beneath it.This does 2 things, the elevated rack allows the smoke and heat to pass underneath the meatloaf, allowing more even cooking top and bottom. The tray below catches all of the drippings and fat.
Preheat the Smoker: Get smoker ready. We use an electric smoker (specifically, a Traeger). Fire up the smoker and set the temperature to 275°F or 375°F.
Smoke the Meatloaf: Place the meatloaf and their trays directly into your smoker and allow to cook for 2 hours or until the internal temperature reads 155F on an instant read thermometer.Place grill tray with meatloaf in the Traeger with the lid closed and grill for 2-3 hours or until the internal temperature of the meatloaf reaches 160 degrees.
Glaze (Optional): At this time we will glaze the meatloaf generously with our Classic BBQ Sauce, and let that cook for another 15 minutes. Brush the top with some extra ketchup and continue smoking until internal temp reaches 165°F and then remove from the smoker.
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Rest and Serve: Remove meatloaf from the grill and let it rest for 5 minutes before slicing into 8 equal portions. Let rest for about 5 minutes before slicing into 8 equal portions. Be sure to check ketchup labels for added sugar. Primal Kitchens is a good brand.
Variations to Elevate Your Smoked Meatloaf
The beauty of meatloaf lies in its adaptability. Feel free to experiment with these variations to create a customized dish:
- BBQ Glaze: Top the Traeger meatloaf with a sugar-free BBQ sauce for a sweet and tangy flavor.
- Bacon Wrapped: Wrap the pre-cooked meatloaf with bacon strips, using toothpicks to hold them in place.
- Cheesy Delight: Stud the meatloaf with cubes of cheddar cheese for a melty, savory surprise.
- Hawaiian Twist: Swap out the cheddar for some smoked pineapple.
- Spice It Up: Experiment with different spices and herbs to create unique flavor profiles.
Tips for the Perfect Keto Smoked Meatloaf
- Meat Selection: Using a blend of ground beef and ground pork enhances the flavor and moisture of the meatloaf.
- Breadcrumb Substitute: Pork panko provides a low-carb alternative to traditional breadcrumbs, maintaining a keto-friendly profile.
- Don't Overmix: Overmixing the meatloaf mixture can result in a dense texture. Mix until just combined.
- Internal Temperature: Ensure the meatloaf reaches an internal temperature of 160°F (70°C) for safe consumption.
- Resting Time: Allowing the meatloaf to rest for a few minutes before slicing helps the juices redistribute, resulting in a more tender and flavorful dish.
Serving Suggestions
This keto smoked meatloaf is incredibly versatile and can be served in various ways:
- Classic Slices: Slice the meatloaf and serve it as a main course with your favorite side dishes.
- Meatloaf Sandwiches: Use leftover meatloaf to create delicious sandwiches.
- Burger Alternative: Serve slices of meatloaf on a bun with your favorite burger toppings.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage; just wrap it tightly in plastic wrap and aluminum foil. Either microwave the meatloaf for a minute or reheat in a preheated oven for 5-6 minutes.
Is This Meatloaf Recipe Gluten-Free?
The recipe as it stands is not gluten-free due to the pork panko.
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Nutritional Information
This recipe makes 8 servings. The nutrition facts are for 1 serving.