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Cajun Meatloaf

Discussion in 'Beef' started by zammy758, May 15, 2019.

  1. We usually do this dish in the oven but decided to throw this recipe in the MES 30 yesterday. Peppers, onions, celery, garlic, and a few Hatch chilies for good measure sauteed in the pan with a lot of Cajun seasoning.

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    I use a mixture of about 60% ground chuck and 40% ground pork to make a 2# loaf, all mixed up with the veggies and spices.

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    I lined a 5 x 7 disposable loaf pan with heavy duty foil and spray with vegetable oil before stuffing it all in and coating with some ketchup. With regular meatloaf I think some BBQ sauce would be good but I didn't want that flavor in with the Cajun seasonings.

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    I set the smoker for 235 and used Todd's Pitmaster blend in the AMPS, after 1 hour the meatloaf is firm enough to take it out of the pan and roll the foil down so the smoke can get all around. I just left it on the rolled down foil on the rack for about 2 hours until the IT hit 155-157 and we're ready to eat after resting for 10 minutes. It turned out juicier than in the oven so I'll definitely do it this way again.

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  2. That looks AMAZING!!!!!!!!
     
  3. 5GRILLZNTN

    5GRILLZNTN Master of the Pit SMF Premier Member

    It's amazing how smokers transform meatloaf. That looks tasty!
     
  4. smokerjim

    smokerjim Master of the Pit OTBS Member SMF Premier Member

    looks great, never had a Cajun meatloaf(thoughts for the future)
     
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That is one good looking meatloaf!
    Nicely done!!
    Al
     
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks tasty!
     
  7. Thanks for all the kind words from this newbie, if anyone wants our recipe let me know.