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(Low Carb) Smoked Meatloaf

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    (Low Carb) Smoked Meatloaf

    Figured everyone else was doing meatloaf, I had to give it a try. But no bread crumbs or sugary BBQ sauce for me.

    First, the recipe:

    1/3 c diced onion
    3 cloves garlic diced
    1/4 c diced red pepper
    1/2 c shredded sharp cheddar
    1 tsp thyme
    1 tsp sage
    1/2 tsp pepper
    2 tsp salt
    2 Tbsp Worcestershire
    2 eggs
    2 lbs 80/20 ground beef

    Mixed altogether, put in a loaf pan and let it sit in the fridge for a couple of hours. Took it out of pan and brushed on approximately 2 Tbsp of homemade low carb BBQ sauce (made, in part, from homemade low carb ketchup that was made with Stevia in the Raw)

    [I have been experimenting with posting the photos - each photo posted gets progressively smaller, even if you remove them all and start over again. This happens whether I used the upload file or the image upload functions. So I'm going to try posting them as separate posts]

    Attached Files

    #2
    The entire thing, sauce and all, is approximately 21 g of carbs. (So my entire dinner - a couple of slices and mashed cauliflower was under 10 g of carbs)

    Click image for larger version

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    Nope, doesn't matter. This photo first posted at about 3" x 3"
    Attached Files

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      #3
      Hey Burn, click on that picture tab up to the right. It is left of the A symbol. For your pictures to come up in the thread...like this

      Click image for larger version

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      Comment


      • The Burn
        The Burn commented
        Editing a comment
        I've done that many a time. It used to work. I started taking square photos on my iPhone so that they wouldn't be rotated, but the sizes started going wonky. I took these with a different app and then resized them in Adobe Lightroom, thinking that maybe the file sizes were too large. Didn't work either. These were all posted with the upload attachment icon next to the A on the right side

      #4
      Smoked it on the Weber/Smokenator with Pecan wood at 225 for about 2 hours. When it hit 160, I gave the top and bottom a sear above the Smokenator (since the stevia in the sauce doesn't carmelize).

      Click image for larger version

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      Would you believe there's actually a photo posted in the line above this one?!


      Anyway, it came out appropriately moist and had a nice smoky flavor and even had a bit of a smoke ring

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        #5
        Great... I am ususally low carb, except a fully decked out sweet potato once in a while.... this look great!

        Comment


          #6
          Hope you don't mind I snag this recipe. My wife was diagnosed type 2 diabetic last year so we're always looking for low carb alternatives. This will be my first meat loaf I do on my pbc. Now, how to hang it....😉

          Comment


            #7
            Jeff, please do. That's what we're all here for. I'm Type 2 also and I'm basically on an Atkins-type diet. Below are my recipes for a low-carb ketchup and low carb BBQ sauce. As an aside, I've also used this ketchup to make MH's Glop and it's great on burgers (which I have without the bun, of course). Let me know how it turns out.

            Ketchup (2 net grams of carbs per Tbsp):

            6 oz tomato paste
            2/3 cup apple cider vinegar
            1/3 cup water
            1/3 cup Stevia in the Raw (get the bag, not the individual packets)
            2 Tbsp dried minced onions
            2 cloves garlic - diced, pressed or paste
            1 tsp salt
            1/8 tsp ground allspice
            1/8 tsp ground cloves
            1/8 tsp pepper

            Mix in a blender until onion disappears.

            KC-Style BBQ Sauce (3 net grams of carbs per Tbsp)

            1 cup of the above ketchup
            1/3 cup Stevia in the Raw
            1/4 cup diced onion
            2 Tbsp butter
            1 clove garlic - diced, pressed or paste
            2 Tbsp Worcestershire sauce
            1 Tbsp lemon juice
            1 Tbsp Blackstrap molasses (this is the lowest carb form of molasses)
            1 Tbsp ancho chile powder
            1 Tbsp white vinegar
            1 tsp pepper
            1/4 tsp salt

            Combine and stir all in a saucepan over low heat until the butter melts. Then let simmer for 5-10 minutes.

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