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Glazed Cajun Meatloaf

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 Minutes

Cook Time

2 Hours




Number of people serving


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Units of measurement:
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 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
1 Cup breadcrumbs
3 Tablespoon brown sugar
1 Tablespoon distilled white vinegar


  • 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, 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.

  • 3

    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.

  • 4

    Form a rectangular loaf about 8 inches long and 1-1/2 to 2 inches high. Lay it on top of the cooling rack.

  • 5

    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.


    Super Smoke

  • 6

    Increase the temperature to 325 and bake the meatloaf for 1 hour.

    325 ˚F / 163 ˚C


  • 7

    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.

  • 8

    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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