Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Smoked Cajun Meatloaf

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked Cajun Meatloaf

    I have been making the Cajun meatloaf for years. Just tried it in the smoker and it took it up a notch.

    Put it in the YS640 set at 225°F for 1 hour.
    Click image for larger version

Name:	6-19 Cajun Meatloaf.JPG
Views:	304
Size:	242.1 KB
ID:	689107

    Turned up the YS640 to 375°F for about another hour.
    Click image for larger version

Name:	6-19 Cajun Meatload 1hr 225.JPG
Views:	251
Size:	255.6 KB
ID:	689108

    Pulled it at 160°F internal temperature
    Click image for larger version

Name:	6-19 Cajun Meatloaf done 1st on.JPG
Views:	262
Size:	147.4 KB
ID:	689109

    Plated with Very Hot Cajun Sauce on top.
    Click image for larger version

Name:	6-19 Cajun Meatloaf plated 1.JPG
Views:	281
Size:	76.2 KB
ID:	689110
    Click image for larger version

Name:	6-19 Cajun Meatloaf plated.JPG
Views:	292
Size:	89.8 KB
ID:	689111

    In a hurry so no sides. Very tasty

    #2
    I agree - I really like what smoke does to meatloaf.

    Comment


      #3
      Heck yea that’s one of my kids favs! That looks great!

      Comment


        #4
        Smoked meatloaf, the granddaddy of the hamburger steak.

        Comment


          #5
          Love meatloaf, and a spicy sauce probably kicked that up really nicely.

          Comment


            #6
            Looks / sounds so dang delicious!

            Reckon I ain't th onliest one in suspense, here...

            More details, mebbe receipts, if it ain't a secret...Please?

            Truth be told, both th meatloaves, an th sauce pics have me droolin, bad, like!

            Comment


              #7
              Here ya go Mr. Bones Glad to share It is from Paul Prudhomme’s Louisiana Kitchen book just modified some. I cut the peppers back if my wife is eating some. But the sauce heats it up again. Enjoy

              Cajun Meatloaf Smoked

              Yield: 6-8 servings

              Ingredients:
              Seasoning mix
              • 2 whole bay leaves
              • 1 tablespoon salt
              • ½ teaspoon ground cayenne pepper
              • 1 teaspoon black pepper
              • ½ teaspoon white pepper
              • ½ teaspoon ground cumin
              • ½ teaspoon ground nutmeg
              Meatloaf
              • 4 tablespoons unsalted butter
              • ¾ cup onions, finely chopped or shredded on large holes
              • ½ cup celery, finely chopped
              • ½ cup green bell peppers, finely chopped
              • ½ cup green onions, finely chopped
              • 2 teaspoons garlic, minced
              • 1 tablespoon Tabasco sauce
              • 1 tablespoon Worcestershire sauce
              • ½ cup evaporated milk
              • ½ cup catsup
              • 1½ pounds ground sirloin beef
              • ½ pound ground pork
              • 2 eggs, lightly beaten
              • 1 cup very fine dry bread crumbs

              Preparation:
              1. Combine the seasoning mix ingredients in a small bowl and set aside.
              2. Melt the butter in a 3qt saucepan over medium heat. Add onions, celery, bell peppers, green onions, garlic, Tabasco sauce, Worcestershire sauce, and seasoning mix. Sauté until mixture starts sticking excessively, about 6-10 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally.
              3. Remove saucepan from heat and allow mixture to cool to room temperature and remove the bay leaves.
              4. Place ground beef and pork in a large bowl, add eggs, the cooked vegetable mixture and bread crumbs. Mix by hand until just thoroughly combined, but no more. In a loaf pan lined with wax paper overhanging the pan (for removal), shape the mixture into the pan. Place the pan in the refrigerator while you preheat the smoker to 225°F using pecan/cherry pellets.
              5. Remove pan from refrigerator. Turn loaf pan over and place in smoker on grates removing the wax. Smoke uncovered for 1 hour, then raise the heat to 375°F and continue cooking until done, about 1 hour longer. Remove when internal temp is at 160°F.
              6. Serve immediately as is or with Very Hot Cajun Sauce. (recipe below)

              Very Hot Cajun Sauce

              Yield: about 3½ cups

              Ingredients:
              • ¾ cup onions, chopped
              • ½ cup green bell peppers, chopped
              • ½ cup celery, chopped
              • ¼ cup vegetable oil
              • ¼ cup plus 1 tablespoon all-purpose flour
              • ¾ teaspoon ground cayenne pepper
              • ½ teaspoon white pepper
              • ½ teaspoon black pepper
              • 2 whole bay leaves
              • ¼ cup fresh jalapeno peppers, minced (see note)
              • 1 teaspoon garlic, minced
              • 3 cups beef stock
              Note: Fresh jalapenos are preferred; if pickled ones are used, rinse as much vinegar from them as possible.

              Preparation:
              1. Combine the onions, bell peppers and celery in a small bowl and set aside.
              2. In a heavy 2qt sauce pan heat the oil over med-low heat to about 250°F. Whisk in flour a little at a time until smooth. Continue cooking, whisking constantly, until the roux is light brown, about 2 to 3 minutes (being careful not to scorch the roux or splash on your skin!).
              3. Remove roux from the heat and with a spoon immediately stir in vegetable mixture, red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add bay leaves, jalapeno peppers and garlic, stirring well for about 2 minutes, stirring constantly. (we’re cooking the seasonings and vegetables in light roux and the mixture should, therefore, be pasty). Remove from heat.
              4. In a separate 2qt saucepan, bring the beef stock to a boil. Add the roux mixture by spoonful to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to about 3½ cups, about 15 minutes.
              5. Skim any oil from the top and serve immediately.


              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Many thanks, Brother!
                Much Obliged!

              • TripleB
                TripleB commented
                Editing a comment
                Paul prudhomme, one of my favorite cook book authors.

              #8
              I agree smoked meatloaf is the bomb. Try Henrik stuffed meatloaf, good stuff!!

              Comment


              • ofelles
                ofelles commented
                Editing a comment
                I saw that. It will go on the list. Which by the way is getting way too long.

              #9
              Thought you had some neapolitan meatloaf there for a minute till I finally realized those were shadows. Second photo really looks like two kinds of meat layered together.

              Very nice cook!

              Comment


                #10
                Meatloaf is incredibly under-rated when smoked. LOVE smoked meatloaf.

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here