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Glazed Cajun Meatloaf

Chip, I'm all jacked up on meatloaf! 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.

  • Difficulty1/5
  • Prep time20 mins
  • Cook time2 hrs
  • Serves4
  • Recommended HardwoodMesquite


Vegetable Oil2 Tbsp.
Onion, finely diced1/2 cup
Celery, finely diced1/2 cup (2 to 3 stalks)
Red or Green Bell Pepper, finely diced1/2 cup
Green Onions (Scallions), white and green portions, thinly sliced3
Garlic, minced2 cloves
Jalapeno Peppers, Seeded and finely diced1 to 2
Beef Broth or Milk1/2 cup
Ketchup1/2 cup
Traeger Cajun Rub, or your favorite Louisiana-style Rub1 -1/2 Tbsp.
Worcestershire Sauce1 to 2 Tbsp.
Louisiana-style Hot Sauce, such as Crystal or Frank's RedHot1 to 2 Tbsp.
Creole-style Mustard, Brown Mustard, or Yellow Mustard1 Tbsp.
Black Pepper1 tsp.
Ground Beef1 1/2 lbs.
Ground Pork1/2 lb.
Andouille, or other spicy Sausage, removed from casing1/2 lb.
Egg, lightly beaten1 large
Dry Bread Crumbs1 cup
Ketchup1 cup
Brown Sugar3 Tbsp.
Louisiana-style Hot Sauce,1 Tbsp., or more to taste
White Vinegar1 Tbsp., or more to taste
Creole-style Mustard, Brown Mustard, or Yellow Mustard2 tsp.


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, saut 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, Traeger Cajun Rub, Worcestershire sauce, hot sauce, mustard, and pepper, and stir to combine. Remove from the heat and let cool completely.

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.

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 with the lid open until the fire is established (4 to 5 minutes). 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.

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. 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.

  • Difficulty1/5
  • Prep time20 mins
  • Cook time2 hrs
  • Serves4
  • Recommended HardwoodMesquite

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