Meatloaf is one of our favorite dishes. Although we make a traditional meatloaf in the oven, we really love meatloaf that is smoked on the smoker. The addition of a light smoky flavor really makes meatloaf something special. You can make this meatloaf either way, in the oven or on the smoker.
This Cajun meatloaf is unbelievably tender and tasty. The vegetable mixture is amazing, keeping the meatloaf moist and adding some crunchy to boot.
I served this meatloaf with our Cajun brown gravy, which is also incredibly rich and flavorful. You can find the recipe for the gravy in our post on brisket with Cajun brown gravy. For a simpler but still fantastic gravy, make our fast Cajun gravy.
Also try my easy Creole meatloaf.
- 4 tablespoons unsalted butter
- 2 green onions sliced thin
- 1 large sweet onion chopped
- 2 stalks celery chopped
- 1 large green bell pepper chopped
- 2 cloves garlic minced
- 1 cup ketchup
- 1 cup heavy cream
- 3 lbs ground beef
- 1 lb ground pork
- 4 eggs beaten
- 2 cups bread crumbs
- 1 tablespoon Louisiana hot sauce
- 2 tablespoons Worchester sauce
- 2 teaspoons Kosher salt
- 1 teaspoon cayenne
- 1 teaspoon freshly ground black pepper
- Preheat oven to 325 F or fire up a smoker for high-heat smoking.
- Melt the butter in large skillet over medium-high heat.
- Add the onions, celery, and bell pepper. Cook until almost tender.
- Add the garlic and cook another 2 minutes.
- Add the ketchup and cream. Stir and simmer for 5 minutes.
- Remove from heat and let cool completely.
- Add remaining ingredients to a large bowl. Add in the cooled vegetable mix.
- Using your hands, mix well.
- Transfer to a large disposable aluminum pan or baking dish and cook or smoke for two hours or until internal temperature reaches 160 F.
- Remove and let rest for 10 minutes then drain the grease.
- Let rest another 20 minutes then drain grease. Slice and serve.