1 large egg
2 tsp kosher salt
1/2 tsp ground black pepper
2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp dried oregano
1 medium onion, finely chopped
2 lbs ground beef (lean 80/20)
1/2 cup almond flour or meal
1/2 cup finely grated parmesan cheese
1 1/4 cups Head Country Bar-B-Q Sauce, Sugar Free (any flavor!)
Preheat the smoker to 225˚F. You can use any type of wood you like, but this meatloaf is particularly tasty with hickory. Place a cooking rack inside a rimmed baking sheet lined with aluminum foil. Spray with cooking spray. Set aside.
Add egg, salt, black pepper, garlic powder, paprika, chili powder, oregano, chopped onion, ground beef, almond flour, and cheese to a large bowl. Mix together well with your hands until everything is incorporated evenly. Do not overmix.
Form the meatloaf mixture into a loaf on the greased rack. Be careful to work quickly and not overwork the meat. Brush with a thick layer of BBQ sauce.
Place the sheet pan on the smoker and close the lid. Smoke for about 4 hours until the internal temperature reaches 165˚F. Brush the meatloaf with Head Country Sugar Free BBQ sauce every 40 to 45 minutes as it cooks.
Remove from the smoker and let rest for 5 minutes before slicing.
Serve with additional BBQ sauce and sprinkle with freshly chopped parsley, if desired.. Mashed cauliflower is a delicious side to keep the plate keto-friendly!