This keto smoked meatloaf recipe is a BBQ lover's dream. Stuffed with Pepper Jack cheese and slathered in sugar-free BBQ sauce, it's a low carb meal everyone will love.
Preheat your smoker to 225F. Line a baking sheet with foil or parchment paper.
In a large bowl, combine the ground beef, pork rinds, garlic, salt, and pepper. Mix well with your hands to thoroughly combine.
Use half of the mixture to form a rectangle about 5x9 inches on the prepared baking sheet. Layer with the cheese, leaving a border all around. Top with the remaining meat mixture, sealing the cheese inside.
Place the baking sheet on the smoker and smoke for about 2 hours, until the meatloaf registers 160F with an instant read thermometer. In the last half hour of smoking, brush with the BBQ sauce.
Remove and let rest for 10 minutes before slicing. Serve with additional BBQ sauce for drizzling.
Regular Grill Instructions: Set up the grill for indirect heat at about 375F to 400F. Set the baking sheet on the grill with the meatloaf centered over the indirect heat. Cook about 50 to 60 minutes, until the internal temperature reaches 160F. Glaze in the last 15 to 20 minutes of grilling.
Oven Instructions: Preheat the oven to 350F and place the baking sheet in the oven. Cook about 50 to 60 minutes, until the internal temperature reaches 160F. Glaze in the last 15 to 20 minutes of cooking.
By Carolyn Ketchum of All Day I Dream About Food