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[dk117]

I infrequently enjoy meatloaf.  I have no idea what I'm doing, I just put it all together and go for it.  This one worked.

Two lbs 90/10 labeled Angus beef
One lb pork Italian sausage
two egs
less than 1/4 cup panko bread crumbs  (trying to limit the carbs)
One white onion
one red pepper
one pablano pepper
salt, pepper, garlic, ketchup
rubbed with sweet and smokey
finished with ketchup again.

Result was very smokey, a tad try, but perfect for sandwiches.  I prefer my meatloaf cold the next day.

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[reubenray]

How long and at what temperature?

[triplebq]

That is some good looking meatloaf. Smoked meatloaf is a big hit in my family.

[pmillen]

That is some good looking meatloaf. Smoked meatloaf is a big hit in my family.

Same here.  Well...with the guys, anyway.

That one looks great.  I'd have two helpings.

When I first bought my pellet unit I asked what I should cook that Marcia will love so she would stop resenting the unit's cost.  Bentley suggested meatloaf.  It was a huge hit with the guys.  Marcia...not so much.  ('Cause it was different from her recipe.)

[Mudflap]

looks perfect
You can have the 4 slices on the left I will take the big one on the right..

Mudflap

[Bentley]

Wow that is a good looking meatloaf!

That can be remedied by more fat in the mix and more filler, but that does not meet your needs!

Result was very smokey, a tad t dry, but perfect for sandwiches. 

[dk117]

How long and at what temperature?

oops, I ran this one 4 full hours.  Probably too long (thus a tad dry), but resulting smoke was nice.  I started at 180, then 225, finally a few hours in I realized I wasn't even close and finished at 300.

275 for two hours probably would have done it fine.

DK

[Bentley]

I think this dish does better with a medium/high cook, but it all depends I guess!

[bregent]

>Result was very smokey, a tad try, but perfect for sandwiches.

The lack of bread crumbs probably contributed to that. A panade (mix of starch + liquid) helps prevent proteins from linking too tightly, which helps keep it tender and retain moisture.  A typical panade, which would have been about 2 cups of panko in your recipe, adds about 15 gm carbs and 60 calories per serving. Not sure if that's within your carb restriction goals or not.

If you can't add more starch ( and even if you can) you might want to add unflavored gelatin. It helps retain moisture and adds great mouth feel.


>>I prefer my meatloaf cold the next day.

Me too.

[ToppDogg]

I infrequently enjoy meatloaf.  I have no idea what I'm doing, I just put it all together and go for it.  This one worked.

Two lbs 90/10 labeled Angus beef
One lb pork Italian sausage
two egs
less than 1/4 cup panko bread crumbs  (trying to limit the carbs)
One white onion
one red pepper
one pablano pepper
salt, pepper, garlic, ketchup
rubbed with sweet and smokey
finished with ketchup again.

Result was very smokey, a tad try, but perfect for sandwiches.  I prefer my meatloaf cold the next day.

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That looks great.  Going to try this one.

[Bentley]

I tried a can of Ro*tel in my last meatloaf and was impressed with the way it came out!

[smokin soon]

I love Meatloaf any old way, lately I've been using Quaker oatmeal for a binder. Works well.

[pmillen]

A great low carb adder in lieu of bread crumbs is crushed pork rinds.  The rinds add no carbs and you can blend them in a food processor to get the consistency you want.  I know they sell a pork rind panko, but I have not tried that.  The pork rind yields the texture/binder benefits without the carbs.

This is an interesting idea.

Do they add flavor?

Do I buy the snack variety sold in neighborhood bars?

How much per pound of ground meat?

[Bentley]

It surprises me that it works for you being a fried skin.  I would think it would act more like an oil then a flour starch!

[pmillen]

   I didn't phrase my question very well.

About what volume of pork rind do you add to the meat to replace the bread crumbs?