10 Keto Smoked Meatloaf Recipes Without Breadcrumbs

Smoked meatloaf is a comforting dinner, and it’s easy to make keto without breadcrumbs. These recipes use simple low-carb ingredients to help hold each loaf together while adding plenty of flavor. Whether you’re cooking for a weeknight meal or planning a weekend barbecue, you’ll find practical ideas to try.

Helpful Tips Before You Start

A few simple choices can help your keto smoked meatloaf hold together and cook evenly.

Choose a Low-Carb Binder

Use eggs, grated Parmesan, or crushed pork rinds instead of breadcrumbs. Check labels on any packaged ingredients for hidden carbs.

Avoid Overmixing

Combine the meat and other ingredients just until blended. Mixing too much can make the loaf dense.

Shape for Even Cooking

Form the mixture into a loaf with a consistent thickness. A free-form loaf on a wire rack lets smoke circulate around it.

Use a Meat Thermometer

Check the center of the loaf rather than relying only on cooking time. Ground beef and pork should reach 160°F (71°C).

Let It Rest Before Slicing

Rest the meatloaf for about 10 minutes after smoking. This helps it hold its shape and keeps more juices in each slice.

Classic Smoked Keto Meatloaf with Almond Flour and Sugar-Free Glaze

This classic smoked meatloaf uses almond flour instead of breadcrumbs and a simple sugar-free glaze for a keto-friendly take on a family favorite. Smoking gives the loaf a savory, wood-fired flavor while keeping the inside tender.

It works well for a relaxed weekend dinner or a make-ahead meal for busy evenings. Slice it once it has rested, then serve with your favorite low-carb sides.

Classic Smoked Keto Meatloaf with Almond Flour and Sugar-Free Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup blanched almond flour
• 1/4 cup finely chopped yellow onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/4 cup sugar-free ketchup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

fremgangsmåte

 

• Preheat the smoker to 250°F. Shape a small piece of foil into a shallow tray or use a small smoker-safe loaf pan to support the meatloaf.
• In a large mixing bowl, combine the ground beef, egg, almond flour, chopped onion, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix gently until evenly combined, taking care not to compact the mixture.
• Shape the mixture into a compact loaf and place it on the foil tray or in the loaf pan. Set it in the smoker and cook until the center reaches 160°F, checking with an instant-read thermometer.
• While the meatloaf smokes, stir together the sugar-free ketchup, apple cider vinegar, and Dijon mustard in a small bowl.
• When the meatloaf is nearly at temperature, brush the glaze over the top. Continue smoking until the center reaches 160°F and the glaze looks set.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the slices hold together.

merknader

For a firmer loaf that slices neatly, mix the ingredients just until combined and let the meatloaf rest before cutting. If your smoker runs hot, check the center temperature early so the lean almond-flour mixture stays tender. Leftovers reheat well in a covered skillet over low heat.

Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowl, Small Bowl, Instant-Read Thermometer, Foil Tray or Smoker-Safe Loaf Pan

Bacon-Wrapped Smoked Meatloaf Stuffed with Spinach and Mozzarella

This smoked meatloaf has a savory ground beef center, a ribbon of spinach and melted mozzarella, and a crisp bacon wrap. It skips breadcrumbs, so it fits a keto-style meal without losing its tender texture.

Serve it for a weekend dinner or slice it for an easy meal prep option. Let the loaf rest before cutting so the filling stays neatly tucked inside each slice.

Bacon-Wrapped Smoked Meatloaf Stuffed with Spinach and Mozzarella

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 4 ounces fresh spinach
• 1 pound ground beef
• 1 large egg
• 1/3 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 4 ounces low-moisture mozzarella, cut into a thick log
• 8 slices bacon

fremgangsmåte

 

• Preheat a smoker to 250°F. Heat the olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until wilted. Transfer it to a plate and let it cool. Once cool, squeeze out excess moisture and chop it.
• In a mixing bowl, combine the ground beef, egg, Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix gently just until combined.
• Place a large sheet of parchment paper on the counter. Pat the beef mixture into a rectangle about 1/2 inch thick. Spread the spinach down the center, then place the mozzarella log on top.
• Use the parchment to bring the long sides of the beef mixture up and around the filling. Pinch the seam and ends closed to seal in the spinach and mozzarella. Shape the loaf evenly, keeping the filling covered.
• Arrange the bacon slices side by side on a clean sheet of parchment, slightly overlapping them. Place the meatloaf seam-side down across the bacon. Wrap the bacon around the loaf, tucking the ends underneath.
• Set the meatloaf seam-side down on the smoker grate. Smoke until the center reaches 160°F on an instant-read thermometer. If the bacon needs more browning, briefly finish the loaf under a hot broiler, watching it closely.
• Transfer the meatloaf to a cutting board and rest it for 10 minutes. Slice gently so the mozzarella filling stays in place.

merknader

Squeezing the cooked spinach dry helps keep the center from becoming watery, and low-moisture mozzarella is less likely to release excess liquid. For clean slices, use a sharp knife and wipe it between cuts.

Course: Main Course
Cuisine: American
Equipment: Smoker, Skillet, Mixing Bowl, Instant-Read Thermometer

Italian Smoked Meatloaf with Parmesan, Herbs, and Marinara

This Italian-inspired meatloaf gets its savory flavor from Parmesan, garlic, and Italian herbs, while a little almond flour keeps it tender without breadcrumbs. Smoking adds a gentle wood-fired flavor that pairs well with the tomato topping.

Serve it for a relaxed weekend dinner or a casual family meal. Each slice is hearty and moist, with a browned exterior and a bright layer of marinara on top.

Italian Smoked Meatloaf with Parmesan, Herbs, and Marinara

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup finely grated Parmesan cheese
• 1/4 cup blanched almond flour
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/2 cup sugar-free marinara sauce, divided

fremgangsmåte

 

• Preheat a smoker to 250°F. Line a small rimmed baking sheet with foil, then set a wire rack on top.
• In a large bowl, combine the ground beef, egg, Parmesan, almond flour, onion, garlic, parsley, Italian seasoning, salt, black pepper, and 2 tablespoons of the marinara. Mix gently just until combined.
• Shape the mixture into a compact loaf about 8 inches long. Place it on the wire rack, leaving space around the sides so the smoke can circulate.
• Smoke the meatloaf until its center reaches 155°F, about 1 1/2 to 2 hours depending on its shape and the smoker. Use an instant-read thermometer to check the temperature.
• Spread the remaining marinara over the top. Continue smoking until the center reaches 160°F.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the slices hold together.

merknader

For the cleanest slices, keep the loaf compact when shaping it and let it rest before cutting. Choose a thick, sugar-free marinara so the topping stays in place, and check its label if you are keeping the meal keto.

Course: Main Course
Cuisine: Italian
Equipment: Smoker, Rimmed Baking Sheet, Wire Rack, Mixing Bowl, Instant-Read Thermometer

Smoky Mexican Meatloaf with Cheddar, Jalapeño, and Avocado Salsa

Smoked over gentle heat, this Mexican-inspired meatloaf is savory and smoky, with melted cheddar and jalapeño folded into every slice. Almond flour replaces breadcrumbs to keep the loaf keto-friendly without losing its tender texture.

The cool avocado salsa adds a fresh contrast to the smoky, lightly spiced meat. Serve it for a relaxed weekend dinner or make it ahead for a satisfying weeknight meal.

Smoky Mexican Meatloaf with Cheddar, Jalapeño, and Avocado Salsa

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/4 cup finely ground almond flour
• 1/2 cup shredded sharp cheddar cheese
• 1 small jalapeño, seeded and finely chopped
• 2 tablespoons finely chopped yellow onion
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup wood chips for smoking
• 1 medium avocado, diced
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro

fremgangsmåte

 

• Soak the wood chips in water according to the smoker’s directions. Preheat the smoker to 250°F (120°C). Lightly grease a small rimmed baking pan.
• In a large bowl, combine the ground beef, egg, almond flour, cheddar, jalapeño, onion, smoked paprika, cumin, garlic powder, salt, and black pepper. Mix gently until combined, taking care not to compact the meat.
• Shape the mixture into a compact loaf and place it in the prepared pan. Drain the wood chips and add them to the smoker as directed by its manufacturer.
• Smoke the meatloaf until its center reaches 160°F (71°C) on an instant-read thermometer, about 1½ to 2 hours. Rest it for 10 minutes before slicing.
• While the meatloaf rests, gently combine the diced avocado, lime juice, and cilantro in a small bowl. Spoon the avocado salsa over the sliced meatloaf just before serving.

merknader

For a milder salsa, remove all the jalapeño seeds before chopping it for the meatloaf. Keep the avocado salsa separate until serving so it stays fresh, and let the loaf rest before slicing to help it hold together.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Small Rimmed Baking Pan, Large Mixing Bowl, Instant-Read Thermometer, Small Bowl

Smoked Turkey Meatloaf with Zucchini and Lemon-Herb Aioli

Grated zucchini keeps this turkey meatloaf tender while adding moisture without breadcrumbs. Smoking gives it a gentle wood-fired flavor, and the lemon-herb aioli adds a bright, creamy finish.

It’s a cozy main dish for a weekend dinner or meal prep, with a fresh flavor that pairs well with simple roasted or grilled vegetables. Shape the loaf firmly and let it rest after smoking so it slices neatly.

Smoked Turkey Meatloaf with Zucchini and Lemon-Herb Aioli

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup grated zucchini, lightly squeezed dry
• 1 large egg
• ¼ cup finely grated Parmesan cheese
• 2 tablespoons finely chopped yellow onion
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh dill

fremgangsmåte

 

• Preheat a smoker to 250°F. Use a mild wood such as apple or cherry for a gentle smoke flavor.
• In a large bowl, combine the ground turkey, grated zucchini, egg, Parmesan, onion, Dijon mustard, garlic powder, salt, black pepper, and smoked paprika. Mix gently until everything is evenly combined. Avoid overmixing, which can make the meatloaf dense.
• Shape the mixture into a compact loaf on a piece of smoker-safe foil or in a small smoker-safe pan. Leave space around the loaf so the smoke can circulate.
• Place the meatloaf in the smoker and cook until its center reaches 165°F, checking with an instant-read thermometer. Transfer it to a plate and let it rest for 10 minutes before slicing.
• While the meatloaf rests, stir together the mayonnaise, lemon juice, lemon zest, parsley, and dill in a small bowl. Serve the aioli alongside the sliced meatloaf or spoon a little over each portion.

merknader

Squeeze the grated zucchini well so the loaf holds together without becoming watery. For a stronger lemon-herb finish, make the aioli while the smoker heats and chill it until serving, then stir it once before spooning it over the warm slices.

Course: Main Course
Cuisine: American
Equipment: Smoker, Smoker-Safe Foil or Pan, Mixing Bowl, Instant-Read Thermometer

Philly Cheesesteak Smoked Meatloaf Stuffed with Peppers and Provolone

This smoked meatloaf brings Philly cheesesteak flavors to the table with sautéed peppers, savory beef, and melted provolone tucked inside. It skips breadcrumbs and uses egg and Parmesan to help hold the loaf together.

Serve it for a cozy weekend dinner or a casual cookout. The smoky outside gives way to a tender center, with sweet peppers and gooey cheese in every slice.

Philly Cheesesteak Smoked Meatloaf Stuffed with Peppers and Provolone

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 small green bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 ½ pounds ground beef
• 1 large egg
• ⅓ cup finely grated Parmesan
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 4 slices provolone cheese
• ½ cup shredded provolone cheese

fremgangsmåte

 

• Preheat a smoker to 250°F. Set up a small foil pan or grill-safe skillet for the vegetables.
• Heat the olive oil in a skillet over medium heat. Add the green pepper and onion, then cook for 5 to 7 minutes, stirring occasionally, until softened. Set aside to cool.
• In a mixing bowl, combine the ground beef, egg, Parmesan, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix gently just until combined.
• Place the beef mixture on a sheet of parchment and shape it into a rectangle about ½ inch thick. Lay the provolone slices down the center, leaving a border around the edges. Spoon the cooled pepper and onion mixture over the cheese, then add the shredded provolone.
• Use the parchment to help roll the beef around the filling. Pinch the seam and ends closed, then shape the loaf so the filling is fully enclosed. Place it seam-side down on a smoker-safe rack or tray.
• Smoke the meatloaf until the center reaches 160°F on an instant-read thermometer, about 2 to 3 hours depending on the smoker and loaf shape. Let it rest for 10 minutes before slicing so the cheese settles inside.

merknader

Let the cooked peppers and onion cool before adding them to the meatloaf so the filling is easier to roll and seal. If a little cheese escapes while smoking, let the loaf rest before slicing to keep the remaining filling in place.

Course: Main Course
Cuisine: American
Equipment: Smoker, Skillet, Mixing Bowl, Instant-Read Thermometer

Greek Smoked Meatloaf with Feta, Olives, and Tzatziki

Feta, Kalamata olives, garlic, and oregano bring Greek-inspired flavor to this breadcrumb-free smoked meatloaf. The mixture stays tender while smoking, and a cool spoonful of tzatziki adds a fresh contrast when you serve it.

It’s a satisfying main course for a weekend cookout or an easy make-ahead dinner. Serve the slices warm with extra tzatziki on the side.

Greek Smoked Meatloaf with Feta, Olives, and Tzatziki

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/4 cup almond flour
• 1/3 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, finely chopped
• 2 tablespoons finely chopped red onion
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup plain full-fat Greek yogurt
• 1/4 cup grated cucumber, squeezed dry
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon olive oil

fremgangsmåte

 

• Preheat a smoker to 250°F. Combine the Greek yogurt, squeezed cucumber, lemon juice, dill, and olive oil in a small bowl. Stir until smooth, cover, and refrigerate while you prepare the meatloaf.
• In a large bowl, gently mix the ground beef, egg, almond flour, feta, olives, red onion, garlic, oregano, salt, and pepper. Stop mixing as soon as the ingredients are evenly distributed to help keep the meatloaf tender.
• Shape the mixture into a compact loaf about 7 inches long. Set it on a smoker-safe tray or directly on a clean smoker rack.
• Smoke until the center reaches 160°F on an instant-read thermometer, checking the temperature in the thickest part of the loaf.
• Rest the meatloaf for 10 minutes before slicing. Serve warm with the chilled tzatziki.

merknader

Squeeze the grated cucumber well so the tzatziki stays thick, and chop the olives finely to spread their briny flavor through each slice. If the feta and olives taste especially salty, reduce the kosher salt slightly.

Course: Main Course
Cuisine: Mediterranean
Equipment: Smoker, Mixing Bowl, Small Bowl, Instant-Read Thermometer

Cajun Smoked Meatloaf with Andouille Sausage and Creamy Slaw

This Cajun smoked meatloaf brings together seasoned ground beef and smoky Andouille sausage for a hearty main dish with a gentle kick. Almond flour and egg hold the loaf together without breadcrumbs, while the smoker adds a savory, wood-fired flavor.

A cool, creamy cabbage slaw balances the spice and makes this a satisfying meal for a relaxed weekend dinner or a backyard cookout. Serve the slaw alongside the sliced meatloaf so it stays crisp and refreshing.

Cajun Smoked Meatloaf with Andouille Sausage and Creamy Slaw

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Rett Main Course

Kategori Cajun

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 4 ounces Andouille sausage, finely diced
• 1 large egg
• ¼ cup blanched almond flour
• ¼ cup finely diced yellow onion
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Cajun seasoning
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon celery seed

fremgangsmåte

 

• Preheat the smoker to 250°F. Set out a rimmed baking sheet or a small smoker-safe tray for the meatloaf.
• In a large bowl, combine the ground beef, diced Andouille sausage, egg, almond flour, onion, 1 tablespoon Dijon mustard, Worcestershire sauce, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Mix gently with your hands just until everything is evenly combined. Avoid packing the mixture tightly.
• Shape the mixture into a compact loaf on the tray, smoothing the sides so it cooks evenly. Place it in the smoker and cook until the center reaches 160°F when checked with an instant-read thermometer, about 2 to 2½ hours depending on the loaf’s shape and the smoker.
• While the meatloaf smokes, make the slaw. In a medium bowl, stir together the mayonnaise, apple cider vinegar, the remaining 1 teaspoon Dijon mustard, and celery seed. Add the green and red cabbage and toss until coated. Cover and refrigerate until ready to serve.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Serve with the chilled creamy slaw on the side.

merknader

Dice the Andouille finely so it spreads through the loaf without making it crumbly, and mix the meat only until combined for a tender texture. The slaw can be made ahead, but toss it again just before serving because the cabbage releases moisture as it rests.

Course: Main Course
Cuisine: Cajun
Equipment: Smoker, Rimmed Baking Sheet, Mixing Bowls, Instant-Read Thermometer

Smoked Meatloaf Muffins with Cheddar and Cauliflower Mash

These individual smoked meatloaf muffins have browned edges, a tender center, and plenty of sharp cheddar in every bite. Almond flour and egg hold them together without breadcrumbs, keeping the recipe keto-friendly.

Serve them over creamy cauliflower mash for a cozy, portioned dinner. They work well for weeknight meals or casual gatherings, and the smoky, savory meat pairs nicely with the mild, buttery mash.

Smoked Meatloaf Muffins with Cheddar and Cauliflower Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/4 cup almond flour
• 1/2 cup shredded sharp cheddar cheese, divided
• 2 tablespoons sugar-free ketchup, divided
• 2 tablespoons finely chopped yellow onion
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium head cauliflower, cut into florets
• 2 tablespoons butter
• 2 tablespoons heavy cream

fremgangsmåte

 

• Preheat a smoker to 250°F. Lightly grease the wells of a 12-cup muffin pan.
• In a large bowl, combine the ground beef, egg, almond flour, 1/4 cup of the cheddar, 1 tablespoon of the sugar-free ketchup, chopped onion, smoked paprika, garlic powder, salt, and black pepper. Mix gently until just combined.
• Divide the meat mixture among 8 muffin-pan wells. Press it in lightly, leaving the tops rounded rather than packing the mixture firmly.
• Set the pan in the smoker and cook until the centers of the meatloaf muffins reach 160°F, about 1 to 1 1/2 hours. Spoon the remaining ketchup over the tops and sprinkle on the remaining cheddar during the last 10 minutes of cooking.
• While the muffins smoke, steam the cauliflower florets until very tender, about 12 to 15 minutes. Drain well, then transfer them to a bowl. Add the butter and heavy cream and mash until smooth. Season with additional salt and pepper only if desired.
• Remove the meatloaf muffins from the smoker and let them rest for 5 minutes. Serve two muffins per person over a portion of cauliflower mash.

merknader

Drain the steamed cauliflower thoroughly before mashing so the finished mash stays thick and creamy. For the best texture, check the muffins with an instant-read thermometer and take them off the smoker once they reach 160°F.

Course: Main Course
Cuisine: American
Equipment: Smoker, 12-Cup Muffin Pan, Large Mixing Bowl, Steamer, Instant-Read Thermometer

Asian-Inspired Smoked Meatloaf with Ginger, Sesame, and Cabbage Slaw

Fresh ginger, sesame, and a savory soy-based seasoning give this smoked meatloaf a bright, Asian-inspired flavor. Almond flour and egg hold the loaf together without breadcrumbs.

Serve it for a relaxed weekend dinner or make it ahead for a simple weeknight meal. Cool, crunchy cabbage slaw adds a crisp contrast to the smoky, tender meatloaf.

Asian-Inspired Smoked Meatloaf with Ginger, Sesame, and Cabbage Slaw

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ¼ cup almond flour
• 2 tablespoons tamari
• 1 tablespoon toasted sesame oil, divided
• 1 tablespoon finely grated fresh ginger
• 2 cloves garlic, minced
• 2 green onions, thinly sliced, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups finely shredded green cabbage
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds

fremgangsmåte

 

• Heat a smoker to 250°F. In a large bowl, combine the ground beef, egg, almond flour, tamari, ½ tablespoon of the sesame oil, ginger, garlic, half of the sliced green onions, salt, and black pepper. Mix gently until just combined.
• Shape the mixture into a compact loaf and place it on a piece of foil or a smoker-safe tray. Set it in the smoker and cook until the center reaches 160°F, checking with an instant-read thermometer.
• While the meatloaf smokes, make the slaw. Toss the shredded cabbage with the rice vinegar and the remaining ½ tablespoon sesame oil. Let it sit while the meatloaf finishes, tossing once more before serving.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Serve with the cabbage slaw and finish with the remaining green onions and sesame seeds.

merknader

Mix the meatloaf lightly so it stays tender, and check its temperature in the center rather than relying only on the cooking time. For a crisper slaw, toss the cabbage with the vinegar and sesame oil shortly before serving.

Course: Main Course
Cuisine: Asian
Equipment: Smoker, Large Mixing Bowl, Instant-Read Thermometer