1tspmustard(your preference, plain yellow mustard is great)
Preheat your smoker to 225° Fahrenheit.
Prep the garlic, onion and celery as noted.
Place the ground beef, pork, egg, coconut aminos and chopped veggies in a bowl. Add the oregano, parsley and pepper. Mix the ingredients together with your hands to incorporate evenly.
Add some oil to a baking sheet. Transfer the meatloaf mixture to the sheet and form it into a loaf shape with your hands. Try and make it look like the shape of a small loaf of bread, smoothing the top and edges as much as possible.
Carry the meatloaf out to the smoker and carefully transfer it to the preheated grill. Simply place the edge of the baking sheet on the grill and slide the loaf off onto the smoker with your hands or a spatula.
Smoke the meatloaf at 225° for one hour.
If you are using the optional glaze, make it while the meatloaf is smoking. Add all of the glaze ingredients to a bowl and mix well. Refrigerate.
After 1 hour of smoking, turn the smoker up to 350°. Continue to cook the meatloaf until it reaches an internal temperature of 130° (about 30-40 minutes of additional cooking after turning the smoker up).
If using the glaze, brush the glaze all over the meatloaf. Continue to cook the meatloaf until it reaches the final internal temperature of 155° (about 20-30 minutes of additional cooking after adding the glaze).
Carefully remove the meatloaf from the grill and and allow to rest for at least 15 minutes before slicing and serving. The meatloaf will continue cooking while resting to reach a final internal temperature of 165°.
Nutrition amounts are per serving and an estimate provided for those following a Ketogenic or low-carb diet. The amounts listed include the optional glaze for this recipe. See our full nutrition information disclosure here.