Keto Ghost Pepper Bacon Weaved Smoked Meatloaf
Keto doesn't have to be boring. This Smoked Bacon Weaved Meatloaf will leave you craving more. Quick and easy recipe with leftover for keto meal prep.
3 lbs ground beef
1 lb pork sausage
2 bell peppers, medium chopped
1 large onion, medium chopped
3 cloves of garlic, minced
4 large eggs
½ cup of heavy cream
4-8 oz block cheese (colby, cheddar, etc), cubed in ½” cubes
2 tbsp. coarse kosher salt
1 tbsp. coarse ground black pepper
½ tbsp. granulated garlic
2 tbsp. Worcestershire sauce
1 ghost pepper or jalapeño, really finely minced (optional)
2 lb sliced bacon (optional for bacon weave)
Chop bell peppers and onions in medium pieces and sauté in a skillet with whole butter, salt and pepper until cooked down. Once soft, add minced fairly and sauté for another 30 seconds.
Add Worcestershire sauce and simmer at lower heat. Let the mix cool down while working on the next steps.
Combine ground beef and pork sausage in a bowl and mix well. Add salt and pepper while combining the meats to make sure it all gets seasoned well.
In a separate bowl beat up eggs, heavy cream and ghost petter or jalapeño if desired. I found out that the only way to get the spice evenly distributed amongst the whole meatloaf was to add it while beating the eggs.
Combine egg mixture and the cooled off vegetable sauté sauce mix.
Add ½”cubed cheese pieces as desired. Is important for flavor, texture and moisture but if you don’t like cheese you can leave it out.
Once all of this is combined in your bowl you are ready to start loafing (see what I did there). You can either make one large 4 lb meatloaf or two regular loafs of 2 lb each. Both work well.
Divide bacon slices into to equal piles and start weaving. I typically start with the 6-7 slices laid next to each other vertically and then slide in my horizontal slices making a square. You will need one weave per loaf.
Once you have the weave place it around the meatloaf with your hands.
Cover the bacon weave in whatever BBQ rub you like. You can use a spicy or sweet or savory one. It is your palette treat it!
Light Pit Barrel® according to instructions.
Cook until the loaf(s) reaches an internal temperature of 155°. This takes about 1.5 to 2 hours. Pull them and let them rest tented in aluminum foil for about 10 mins. It will finish out at around 160°.
If you want you, baste loafs with your favorite BBQ sauce during the last 30 minutes of the cook for any additional layer of flavor, which I highly recommend. (For keto there are several sugar-free BBQ sauces. I use Head Country Sugar-Free)
Slice these up thin, thick, however you like but save a couple of slices for sandwiches. You will thank me later!
Desired Temp: 155º