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||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 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|
|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|
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, sauté the onion, celery, bell pepper, green onion, garlic and jalapeños in the oil until the vegetables soften, about 5 minutes.
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
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.
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
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.
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
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, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
165 ˚F / 74 ˚C
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
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.
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
Pour the glaze evenly over the meatloaf or brush it on with a pastry brush.
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
Let the meatloaf rest for 10 minutes before slicing and serving. Enjoy!
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