Glazed Cajun Meatloaf

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.

  Ingredients

  • 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

• 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.

  Ingredients

  • 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

• 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.

  Ingredients

  • 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

• 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

  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.

  Ingredients

  • 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

• 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

• 11

  Let the meatloaf rest for 10 minutes before slicing and serving. Enjoy!