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Cajun Smoked Meatloaf

Prep Time 35 mins
Cook Time 60 mins
Total Time 1 hr 35 mins
Difficulty: Intermediate
Servings: 4
Best Season: Winter, Fall
Description

Infused with deep smoke and fiery Creole seasoning, this Cajun smoked meatloaf brings a bold, soulful twist to a timeless comfort food classic. Every hearty, sliceable bite delivers a rustic richness that instantly warms the table and elevates simple weeknight dinners into memorable, flavor-packed feasts. Gathering around a meal this vibrant creates an unbeatable feeling of cozy satisfaction for everyone taking a seat.

Ingredients
  • 1 lb ground beef (80/20)
  • 1 lb ground breakfast sausage
  • 1 Tbsp bacon drippings
  • 1 cup yellow onion, small dice (divided)
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, small dice
  • 3 EA garlic cloves, minced
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 Tbsp Cajun seasoning (no salt - see recipe)
  • 2 EA large eggs, beaten
  • 1/2 cup plus 2 Tbsp heavy cream
  • 2 tsp Worcestershire sauce
  • 1 cup panko breadcrumbs
  • 1/2 cup ketchup
  • 1/4 cup favorite barbecue sauce
  • 1 Tbsp favorite hot sauce
Instructions
  1. 1
    Line a standard loaf pan with plastic wrap, leaving a 3-inch overhang on the long sides.
  2. 2
    Place the green bell pepper and 1/2 of the yellow onion into a blender or small food
  3. 3
    processor. Blend until completely smooth.
  4. 4
    Melt bacon drippings in a skillet over medium heat. Add the remaining 0.5 cup of diced
  5. 5
    onion, diced celery, and the blended pepper-onion puree. Sauté until the liquid reduces
  6. 6
    and the diced vegetables are completely translucent.
  7. 7
    Add minced garlic and cook 1 more minute. Remove from heat and cool completely.
  8. 8
    Combine ground beef, ground breakfast sausage, kosher salt, black pepper, Cajun
  9. 9
    seasoning, eggs, heavy cream, breadcrumbs, and the cooled vegetable mixture in a large
  10. 10
    bowl. Mix gently by hand until just combined. Do not overwork.
  11. 11
    Press the meat mixture firmly into the lined loaf pan, packing the corners tightly to ensure
  12. 12
    sharp edges. Fold the plastic overhang over the top.
  13. 13
    Chill the loaf pan in the refrigerator for 45 minutes to set the shape.
  14. 14
    Preheat your smoker to 250°F using pecan wood.
  15. 15
    Unfold the plastic wrap. Invert the loaf pan onto a wire cooling rack and lift the pan away.
  16. 16
    Gently peel off the plastic wrap, leaving a sharp-edged, free-standing block of meat on the
  17. 17
    rack.
  18. 18
    Whisk the ketchup, favorite barbecue sauce, and favorite hot sauce together in a small
  19. 19
    bowl. Brush half of this glaze over the top and sides of the loaf.
  20. 20
    Place the wire rack with the meatloaf directly onto the smoker grates. Cook until the
  21. 21
    internal temperature reaches 150°F.
  22. 22
    Apply the remaining glaze. Continue smoking until the internal temperature hits 160°F.
  23. 23
    Remove from the smoker and let rest. Carryover cooking will drive the final temperature to
  24. 24
    the optimal 160°F-162°F mark for beef and pork.
  25. 25
    Cool completely, then refrigerate overnight before slicing into uniform sandwich blocks.
Note

● Moisture Control: The vegetable puree adds high water content. You must cook down
the moisture in the skillet phase to prevent a wet, crumbly texture.
● Sausage Mechanics: Using ground breakfast sausage instead of turkey restores the
critical fat content, providing a rich internal bind that makes cold-slicing seamless.

Read it online: https://brinnerbites.com/recipe/cajun-smoked-meatloaf/