Cajun Meatloaf Smoked

[ofelles]

Thought I would try smoking a recipe I have been making for years in the oven.

Mixed everything up and put it in the smoker set at 225°F for 1 hour.

After an hour I turned up to 375°F for about another hour.

Pulled them about at 160°F internal temperature

Plated with Very Hot Cajun Sauce on top (2 pics)

expectations exceeded! This is how I'm doing meatloaf from now on.

 

[chilerelleno]

Looks great!
Where's my plate?
Like!

 

[chopsaw]

That looks great . I've done them in the MES , the kettle and the gas grill . Amazing how they change meat loaf .

 

[SmokinLogs]

There is nothing like a good smoked meatloaf! If only I could get my wife onboard with it lol. Those look delicious!

 

[cooperman]

That looks awesome ofelles, would you mind sharing your recipe for the meatloaf and sauce?

 

[ofelles]

Sure cooperman. It is Paul Pruhomme's Louisiana Kitchen book modified some. I cut the pepper in the spice mix back when my wife is eating some. But the sauce heats it back up. 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.

 

[cooperman]

Thanks you.

 

[b-one]

Great looking meat loaf thanks for sharing your recipes!