I modified this from Traeger years ago. Most things are approx. I generally don't measure.
Meatloaf:
.5 c onion, finely diced
.5 c diced celery
.5 c red or green bell pepper
2-3 green onions, green and white portions, thinly sliced
2 cloves fresh garlic, minced
1-2 fresh jalapenos, seeded and finely diced
.5 c milk (or beef broth)
.5 c ketchup
1.5 Tsp. your favorite cajun rub
2 Tsp. W sauce (or wocestershire)
2 Tsp. Crystal hot sauce
1.5 Tsp. Zattarins creole mustard or brown mustard
1 tsp fresh ground black pepper
1.5 lbs ground beef (I use round or sirloin)
.75 lbs ground pork
.5 lbs andouille sausage
1 large egg
1 c dry bread crumbs (I've used Zapp's plain chips too)
Glaze:
1 c Stubb's sweet heat bbq sauce
1.5 Tsp dark brown sugar
1 Tsp Crystal hot sauce
1 Tsp apple cidar vinegar
2 tsp. Zattarans creole mustard, or brown mustard
The cook:
Saute veggies with a little neutral oil until soften. Add them to a bowl with rub, W sauce, mustard, ketchup, pepper, cajun rub and milk. Let all this cool! When veggies and liquid cool add to a large mixing bowl with meats, egg, bread crumbs. Mix this with your clean hands, but don't over work it. I tend to form into a plastic wrapped loaf pan for easy removal. I stick in the fridge for a bit or freezer to firm up. Place on a greased cooling rack or parchment, whatever you got. Cook on smoker at 325F for about an hour, glaze and cook another 30 mins or until internal is around 158F. Let meatloaf rest a bit before slicing, or don't your call.
Some notes: Adjust the hot sauce to your liking, read spice tolerance. My local cajun makes the best sausage, I've tried others and this doesn't taste the same without his. So find you a favorite andoullie and roll with that. I really like Zattaran's Creole mustard, it is one of the better store bought mustards. A rough ground mustard works best for this but use what you have. It seems like a waste of plastic wrap, but it is the best way I can come up with to mold the loaf so that it can capture smokey goodness on the cooling rack. Regarding the cooling rack, the grid version is best, the others will likely see the loaf fall through. Hit me up if you have questions, this is always a hit a our house.
Happy cooking Amazing Ribs friends!
Meatloaf:
.5 c onion, finely diced
.5 c diced celery
.5 c red or green bell pepper
2-3 green onions, green and white portions, thinly sliced
2 cloves fresh garlic, minced
1-2 fresh jalapenos, seeded and finely diced
.5 c milk (or beef broth)
.5 c ketchup
1.5 Tsp. your favorite cajun rub
2 Tsp. W sauce (or wocestershire)
2 Tsp. Crystal hot sauce
1.5 Tsp. Zattarins creole mustard or brown mustard
1 tsp fresh ground black pepper
1.5 lbs ground beef (I use round or sirloin)
.75 lbs ground pork
.5 lbs andouille sausage
1 large egg
1 c dry bread crumbs (I've used Zapp's plain chips too)
Glaze:
1 c Stubb's sweet heat bbq sauce
1.5 Tsp dark brown sugar
1 Tsp Crystal hot sauce
1 Tsp apple cidar vinegar
2 tsp. Zattarans creole mustard, or brown mustard
The cook:
Saute veggies with a little neutral oil until soften. Add them to a bowl with rub, W sauce, mustard, ketchup, pepper, cajun rub and milk. Let all this cool! When veggies and liquid cool add to a large mixing bowl with meats, egg, bread crumbs. Mix this with your clean hands, but don't over work it. I tend to form into a plastic wrapped loaf pan for easy removal. I stick in the fridge for a bit or freezer to firm up. Place on a greased cooling rack or parchment, whatever you got. Cook on smoker at 325F for about an hour, glaze and cook another 30 mins or until internal is around 158F. Let meatloaf rest a bit before slicing, or don't your call.
Some notes: Adjust the hot sauce to your liking, read spice tolerance. My local cajun makes the best sausage, I've tried others and this doesn't taste the same without his. So find you a favorite andoullie and roll with that. I really like Zattaran's Creole mustard, it is one of the better store bought mustards. A rough ground mustard works best for this but use what you have. It seems like a waste of plastic wrap, but it is the best way I can come up with to mold the loaf so that it can capture smokey goodness on the cooling rack. Regarding the cooling rack, the grid version is best, the others will likely see the loaf fall through. Hit me up if you have questions, this is always a hit a our house.
Happy cooking Amazing Ribs friends!
Good idea!
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