Glazed Cajun Meatloaf

Ingredients

Units of Measurement:

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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.

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  Ingredients

  • As Needed cooking spray

• 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.

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  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.

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  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.

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  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.

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• 6

  When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

  

  Grill: 165 ˚F

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• 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.

  

  Grill: 165 ˚F

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• 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.

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  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.

  

  Grill: 325 ˚F

  

  Probe: 160 ˚F

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• 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.

  

  Grill: 325 ˚F

  

  Probe: 160 ˚F

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• 11

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

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