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.
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|2 Tablespoon||vegetable oil|
|1/2 Cup||onion, diced|
|1/2 Cup||celery, diced|
|1/2 Cup||red bell pepper, diced|
|3||green onions, thinly sliced|
|2 Clove||garlic, minced|
|1 1/2 Cup||ketchup|
|1 1/2 Tablespoon||Cajun Rub|
|2 Tablespoon||Worcestershire sauce|
|3 Tablespoon||Frank's RedHot Sauce|
|1 2/3 Tablespoon||brown mustard|
|1 Teaspoon||black pepper|
|1 1/2 Pound||ground beef|
|1/2 Pound||ground pork|
|1/2 Pound||Hot Sausage Links|
|1 Large||egg, lightly beaten|
|3 Tablespoon||brown sugar|
|1 Tablespoon||distilled white vinegar|
Line a rimmed baking sheet with foil. Spray a wire cooling rack with cooking spray and set on top of the baking sheet.
In a large frying pan, saute the onion, celery, bell pepper, green onion, garlic, and jalapeno(s) in the oil until the vegetables soften, about 5 minutes. Add the beef broth, ketchup, Cajun Rub, Worcestershire sauce, hot sauce, mustard, and pepper, and stir to combine. Remove from the heat and let cool completely.
2 Tablespoon vegetable oil
1/2 Cup onion, diced
1/2 Cup celery, diced
1/2 Cup red bell pepper, diced
3 green onions, thinly sliced
2 Clove garlic, minced
2 Jalapeno, chopped
1/2 Cup ketchup
1 1/2 Tablespoon Cajun Rub
2 Tablespoon Worcestershire sauce
2 Tablespoon Frank's RedHot Sauce
1 Tablespoon brown mustard
1 Teaspoon black pepper
In a large mixing bowl, combine the ground beef, pork, and andouille sausage. Add the egg, bread crumbs, and the cooled vegetable mixture. Mix lightly but thoroughly with your hands until well combined.
1 1/2 Pound ground beef
1/2 Pound ground pork
1/2 Pound Hot Sausage Links
1 Large egg, lightly beaten
1 Cup breadcrumbs
Form a rectangular loaf about 8 inches long and 1-1/2 to 2 inches high. Lay it on top of the cooling rack.
When ready to cook, start the Traeger grill on Smoke. Put the pan with the meatloaf on the grill grate and smoke for 1 hour.
Increase the temperature to 325 and bake the meatloaf for 1 hour.
325 ˚F / 163 ˚C
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. Pour the glaze evenly over the meatloaf, or brush it on with a pastry brush.
1 Cup ketchup
3 Tablespoon brown sugar
1 Tablespoon Frank's RedHot Sauce
1 Tablespoon distilled white vinegar
2 Teaspoon brown mustard
Continue to cook the meatloaf for 30 minutes more, or until the internal temperature in the thickest part is 160F. Let the meatloaf rest for 10 minutes before slicing and serving.
325 ˚F / 163 ˚C
160 ˚F / 71 ˚C
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