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Glazed Cajun Meatloaf

Difficulty 1/5
Prep time 20 mins

Cook time 2 hrs
Serves 4-6

Hardwood Mesquite

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.



2 Tbsp. Vegetable Oil

1/2 cup Onion, Finely Diced

1/2 cup (2 to 3 stalks) Celery, Finely Diced

1/2 cup Red or Green Bell Pepper, Finely Diced

3 Green Onions (Scallions), White and Green Portions, Thinly Sliced

2 cloves Garlic, Minced

1 to 2 Jalapeno Peppers, Seeded and Finely Diced

1/2 cup Beef Broth or Milk

1/2 cup Ketchup

1-1/2 Tbsp. Traeger Cajun Rub, or Your Favorite Louisiana-Style Rub

1 to 2 Tbsp. Worcestershire Sauce

1 to 2 Tbsp. Louisiana-Style Hot Sauce, such as Crystal or Frank's Redhot

1 Tbsp. Creole-Style Mustard, Brown Mustard, or Yellow Mustard

1 tsp. Black Pepper

1-1/2 lbs. Ground Beef

1/2 lb. Ground Pork

1/2 lb. Andouille, or other Spicy Sausage, Removed from Casing

1 large Egg, Lightly Beaten

1 cup Dry Bread Crumbs


1 cup Ketchup

3 Tbsp. Brown Sugar

1 Tbsp., or more taste Louisiana-Style Hot Sauce

1 Tbsp., or more to taste White Vinegar

2 tsp. 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, 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.

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