Cajun Glazed Meatloaf

Cajun Glazed Meatloaf by

Smokin' Joe Lasher

Media

Serves: 6

Ingredients

  • 2 tbsp. vegetable oil
  • ½ cup onion, diced
  • ½ cup celery, diced
  • ½ cup red bell pepper, diced
  • ¼ cup green onion, thinly sliced
  • ½ tbsp. garlic, diced
  • 2 jalapeño peppers, diced
  • ½ cup beef broth
  • ½ cup ketchup
  • 2 tbsp. Cajun seasoning of your choice
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. Louisiana style red hot sauce
  • 1½ tbsp. Creole or spicy brown mustard
  • 1 tsp. coarse ground black pepper
  • 1½ lb. ground beef (or venison)
  • ½ lb. ground pork (not pork sausage)
  • ½ lb. of andouille sausage, diced
  • 1 large egg, lightly beaten
  • 1 cup dried breadcrumbs, plain

For The Glaze

  • 1 cup ketchup
  • 4 tbsp. light brown sugar
  • 1 tbsp. Louisiana style hot sauce
  • 1½ tbsp. white vinegar
  • 1 tbsp. Creole style mustard or spicy brown mustard

Directions

  1. Pre-heat smoker to 165°F.
  2. Line baking sheet with foil and spray a wire cooling rack with non-stick cooking spray. Place the wire rack on the baking sheet.
  3. In large skillet, sauté the onion, celery, red bell pepper, green onion, garlic, and jalapeños in the vegetable oil until the vegetables soften and become translucent, approx. 6 minutes.
  4. Add the beef broth, ketchup, Cajun seasoning, Worcestershire sauce, hot sauce, mustard and pepper. Stir to combine. Remove the mixture from heat and let cool to room temperature.
  5. In a large mixing bowl, combine the ground beef, pork and sausage. Add egg, breadcrumbs and the cooled mixture and mix lightly with your hands until well combined.
  6. Form a rectangular loaf 11/2-2 inches thick and then lay on top of cooling rack.
  7. Place the pan with meatloaf on the smoker for one hour at 165°F and then increase temperature to 325°F and cook for another hour.
  8. Make the glaze by combining ketchup, brown sugar, hot sauce, white vinegar, and mustard in a small saucepan and simmer for 8-10 minutes.
  9. At the two-hour mark, pour or brush the glaze on top of the meatloaf and continue to cook until internal temperature at thickest point is 165°F.
  10. Remove and let rest for 10 minutes before slicing and serving!

Sometimes I make weatloaf just so I can enjoy a meatloaf sandwich the next day!

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