Glazed Cajun Meatloaf
By Traeger Kitchen
This savory meatloaf is loaded with all things Cajun for a powerful flavor that would make the deep South proud. Go on and get some, Traeger style.
Prep Time
20 Min
Cook Time
2 Hr
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | vegetable oil |
| 1/2 Cup | finely diced onion |
| 1/2 Cup | finely diced celery |
| 1/2 Cup | finely diced red or green bell pepper |
| 3 Medium | green onions, white and green parts thinly sliced |
| 2 Clove | garlic, minced |
| 2 Medium | jalapeño peppers, seeded and finely diced |
| 1/2 Cup | beef broth or milk |
| 1/2 Cup | ketchup |
| 1 1/2 Tablespoon | your favorite Louisiana-style rub |
| 2 Tablespoon | Worcestershire sauce |
| 2 Tablespoon | Crystal, Frank's RedHot or other Lousiana-style hot sauce |
| 1 Tablespoon | Creole-style mustard, brown mustard or yellow mustard |
| 1 Teaspoon | Black pepper |
| 1 1/2 Pound | ground beef |
| 1/2 Pound | ground pork |
| 1/2 Pound | andouille or other spicy sausage removed from casing |
| 1 Large | egg, lightly beaten |
| 1 Cup | dry breadcrumbs |
Glaze
| 1 Cup | ketchup |
| 3 Tablespoon | brown sugar |
| 1 Tablespoon | Louisiana-style hot sauce, or more to taste |
| 1 Tablespoon | white vinegar, or more to taste |
| 2 Teaspoon | Creole-style mustard, brown mustard or yellow mustard |
Steps
1
Line a rimmed baking sheet with foil. Spray a wire cooling rack with cooking spray and set on top of the baking sheet.
2
In a large frying pan, sauté the onion, celery, bell pepper, green onion, garlic and jalapeños in the oil until the vegetables soften, about 5 minutes.
3
Add the beef broth, ketchup, Louisiana-style rub, Worcestershire sauce, hot sauce, mustard and pepper, and stir to combine. Remove from the heat and let cool completely.
4
In a large mixing bowl, combine the ground beef, pork and andouille sausage. Add the egg, breadcrumbs and the cooled vegetable mixture. Mix lightly but thoroughly with your hands until well combined.
5
Form a rectangular loaf about 8 inches long and 1-1/2 to 2 inches high. Lay it on top of the cooling rack.
6
When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
165 ˚F / 74 ˚C
Super Smoke
7
Put the pan with the meatloaf on the grill grate and smoke for 1 hour. Increase the Traeger temperature to 325°F and bake the meatloaf for 1 hour.
165 ˚F / 74 ˚C
01:00
Super Smoke
8
In the meantime, make the glaze. Combine the ketchup, brown sugar, hot sauce, white vinegar and mustard in a small saucepan. Simmer for 5 to 10 minutes.
9
Pour the glaze evenly over the meatloaf or brush it on with a pastry brush.
10
Continue to cook the meatloaf for 30 minutes more, or until the internal temperature in the thickest part registers 160°F on an instant-read thermometer.
325 ˚F / 163 ˚C
160 ˚F / 71 ˚C
00:30
11
Let the meatloaf rest for 10 minutes before slicing and serving. Enjoy!
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