Spicy Hot Meat Loaf using a Grill

I’m a big lover of cooking outside on a grill. Gas or charcoal, I like to mix it up. Grilling outside is a great substitute for cooking inside on or in an oven, plus you just can’t beat the experience and the added flavor. I made this spicy hot meat loaf using a grill and it came out fantastic. As a bonus, it picked up a light smokiness, which went great along with the spicy meat mixture that was packed with flavors, some traditionally found in a meatloaf and some not.

Spicy Hot Meat Loaf using a Grill

The Meatloaf Of Dreams

I cooked my spicy hot meat loaf using a grill in a large cast iron skillet. I could’ve used a large aluminum disposable pan. But, the skillet gets hotter and adds a nice crunchy layer around the edges and bottom of the meat loaf. That added texture made a noticeable, welcome difference. It kinda reminded me of the old Pizza Hut deep pan pizzas. You know the ones. They cooked them in iron skillets with a little oil. That oil helped get the bottoms and sides of the crust a little bit crunchy. That was the best part of the pizza!

You can of course cook this in a large disposable pan instead.

Spicy Hot Meat Loaf using a Grill
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5 from 1 vote

Spicy Hot Meat Loaf using a Grill

Delicious grilled meatloaf with a nice kick.
Course Main
Cuisine American
Keyword grilled, meatloaf
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 8
Calories 272kcal

Ingredients

Instructions

  • Fire up your grill for indirect cooking at 350 F.
  • Place all but the chili sauce into a large bowl. Using your hands, combine well but try to not over-work the mixture.
  • Transfer the mixture to a disposable pan or large cast-iron skillet and shape as desired. Make sure you keep the same thickness throughout the loaf.
  • Using the handle end of a wooden spoon (or your finger), make indentations in several locations over the top of the loaf.
  • Pour chili sauce over top of the loaf, covering it evenly and filling the indentations.
  • Transfer to the grill and cook until the internal temperature reaches 165 F as checked in several locations.
  • Remove and let rest for 15 minutes before slicing and serving.

Nutrition

Calories: 272kcal | Carbohydrates: 10g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 637mg | Potassium: 444mg | Fiber: 2g | Sugar: 7g | Vitamin A: 647IU | Vitamin C: 27mg | Calcium: 31mg | Iron: 2mg

Nutritional values are approximate.

Mexican Meatloaf

I love meatloaf, and I’m not afraid to make it a little different than what one might consider a traditional meatloaf (though I love that too. Gimme plenty of potatoes and carrots too!). This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!

Mexican Meatloaf

No Mushy Meatloaf!

I have a little rule about my meatloaf. I like to keep my vegetables cut a big bigger than most. They don’t need to be cooked until mushy. They need to be a little crunchy, but not a lot crunchy. I don’t want to the vegetables to get lost in the this fantastic Mexican meatloaf meatiness.

I love chipotles in adobo sauce. They aren’t too particularly hot, but the smokiness adds a great flavor to just about any dish.

Also try my delicious barbecue meatloaf.

Mexican Meatloaf
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4 from 1 vote

Mexican Meatloaf

This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!
Course Main
Cuisine American
Keyword meatloaf, Mexican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 680kcal

Ingredients

For the meatloaf

  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 2 medium carrots chopped
  • 2 ribs celery chopped
  • 2 cloves garlic minced
  • 2 pounds ground beef
  • 1 pound Mexican chorizo removed from casing, crumbled
  • 2 poblano chiles roasted, peeled, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 4 eggs beaten
  • ½ cup ketchup
  • ½ cup sour cream
  • 1 cup bread crumbs

For the salsa

Instructions

  • Preheat oven to 375 F.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onion, carrots and celery and cook until just starting to soften, 8-10 minutes.
  • Add the garlic and cook another 1 minute. Remove from heat and let cool.
  • Transfer the vegetables to a large bowl. Add the ground beef, chorizo and the roasted poblano.
  • In a separate bowl combine the salt, pepper, cayenne, ketchup, and sour cream.
  • Add mix to the meat mixture. Add bread crumbs and mix everything together. Thoroughly. Using your hands. Don’t be shy.
  • Spray x 9″ x 13″ pan with non-stick spray.
  • Add meat and form into a loaf.
  • Place into the oven and bake until the meat reaches 165 F, 60-90 minuets.
  • Remove from the oven and let rest 10 minutes before slicing. Serve topped with the salsa from below.

For the salsa

  • Add the canned tomatoes, onion, garlic, and serrano peppers to a blender and pulse until chunky.
  • Transfer to a skillet over medium heat and add the brown sugar, chipotle peppers and adobo sauce and mustard.
  • Simmer until thick then season with salt.

Nutrition

Calories: 680kcal | Carbohydrates: 38g | Protein: 34g | Fat: 43g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1196mg | Potassium: 643mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3558IU | Vitamin C: 30mg | Calcium: 114mg | Iron: 4mg

Nutritional values are approximate.

Barbecue Meatloaf

You never, ever have to tell me twice that dinner is ready if it involves meatloaf. I’ve never had a meatloaf that I didn’t like. And I’ve had a few that I absolutely loved, like this barbecue meatloaf. Tender and moist, it packs a nice barbecue flavor that isn’t overwhelming. My tastes lean towards the slightly spicy, so I used a off-the-shelf spicy barbecue sauce when I made this meatloaf, but with some many different sauces out there you can use something totally different to suit your tastes.

Barbecue Meatloaf

One Delicious Meatloaf

If you really want to amp up the barbecue flavor, try smoking your barbecue meatloaf instead of cooking it in the oven. You can also put it on your grill, be it gas or charcoal. Just keep the pan away from fire so it doesn’t cook too fast. You want a little heat, but not direct heat. My big Weber Summit 670 is perfect for making a huge batch of this meatloaf but any grill where you can produce indirect heat will work great.

My favorite way to serve leftover meatloaf is sliced and then lightly frying it. Onto a bun or Texas toast with more sauce (or ketchup), mayonnaise, onion and lettuce.

Also try my delicious Mexican meatloaf.

Barbecue Meatloaf
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5 from 1 vote

Barbecue Meatloaf

You never, ever have to tell me twice that dinner is ready if it involves meatloaf. I’ve never had a meatloaf that I didn’t like. And I’ve had a few that I absolutely loved, like this barbecue meatloaf.
Course Main
Cuisine American
Keyword barbecue, BBQ, meatloaf
Prep Time 30 minutes
Cook Time 1 hour
Servings 8
Calories 408kcal

Ingredients

Instructions

  • Heat the oil in a medium skillet over medium heat.
  • Add the onion and saute until soft, 8-10 minutes.
  • Add the garlic. Stir and cook another minute.
  • Stir in 2 tablespoons of the BBQ sauce and the Worcestershire sauce. Remove from heat and let cool.
  • Preheat your oven to 375 F.
  • In a large bowl combine the cooled onion mixture, breadcrumbs, parsley, and granulated onion. Add 1 tablespoon of half and half and stir to create a thick paste. If too thick and dry and a little more half and half and mix again.
  • Mix in the eggs.
  • Crumble in the ground beef and pork. Add green onions, Parmesan and salt, pepper and cayenne to taste. Using your hands combine the ingredients until everything is distributed evenly throughout each handful.
  • Spray an 8" x 11" pan with non-stick spray. Transfer the meat mixture to the pan and form into a large loaf, keeping at least an inch of clearance between the sides of the loaf and the pan.
  • Bake for 30 minutes.
  • Combine the 1/2 cup of BBQ sauce and the ketchup and brush half of the mixture over the top of the meatloaf.
  • Return to the oven and bake until the internal temperature reaches 155 F as measured in several locations.
  • Remove from the oven and brush with the remaining BBQ sauce and ketchup mixture.
  • Let rest 5-10 minutes before slicing thick and serving.

Nutrition

Calories: 408kcal | Carbohydrates: 16g | Protein: 25g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 446mg | Potassium: 475mg | Fiber: 1g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 3mg

Nutritional values are approximate.

Easy Creole Meatloaf

There’s one rule I have about meatloaf: the veggies have to be chunky. I want some crunch to offset what is essentially a large brick-of-meat. Nothing wrong with a brick of meat, but put some nice chunky vegetables in it. This easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Chunky vegetables everywhere, in every bite. Great flavor. Moist. And just a hint of spiciness.

Easy Creole Meatloaf

Its Chunky. As In Good-N-Chunky.

Now, I will say that leftover super chunky easy Creole meatloaf does make for a pretty messy sandwich. But then, who really sits around dreaming of a nice, neat leftover meatloaf sandwich? Not me. It is not something to be ashamed of if you have to go open-faced with your meatloaf sandwich.

Grab a meatloaf pan, some ingredients, and get to meatloafing!

Also try my Cajun meatloaf and my copycat of the meatloaf from Cracker Barrel.

Easy Creole Meatloaf
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5 from 1 vote

Easy Creole Meatloaf

his easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Great flavor. Moist. And just a hint of spiciness.
Course Main
Cuisine American
Keyword meatloaf
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 353kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Place the bread in a large bowl and add the milk. Let soak for a few minutes.
  • Add the remaining ingredients to the bread except for half of the ketchup and combine well.
  • Form into a loaf in the baking dish.
  • Spread the remaining ketchup over the top of the meatloaf.
  • Bake, covered, for 45 minutes.
  • Remove cover and bake for an additional 30 minutes.
  • Let stand 5 -10 minutes before slicing.

Nutrition

Calories: 353kcal | Carbohydrates: 9g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 202mg | Potassium: 446mg | Fiber: 1g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 3mg

Nutritional values are approximate.

Smoked Italian Meatloaf

Smoked meatloaf ends up on our dinner rotation with some regularity. Our meatloaf usually consists of a mixture of meat, spices, vegetables and some sort of binder to make it all come together. When I saw this idea for a smoked Italian meatloaf I was all over it in a heartbeat. It’s a combination of what I consider a fairly traditional meat mixture infused with Italian flavors, but then comes the tasty cool part. It’s stuffed with prosciutto, arugula, and provolone cheese! Mama mia!

Smoked Italian Meatloaf

The roll…

After you’ve combined the ingredients for the meat mixture, spread it out and topped it, you have a decision to make. Do you roll it up along the long axis, giving you a long loaf that produces a good number of smaller slices, or do you roll it along the short side, giving you a large loaf that produces super-big pieces and more toppings in every bite? Decisions, decisions.

I went with the long loaf and was very happy. But I can see how the short thicker loaf would have the advantage of giving your more toppings since there’ll be more layers. No matter which way you go, this is one fantastic meatloaf packed with Italian-inspired flavors.

Smoked Italian MeatloafSealing…

Make sure you seal up any seams before putting the meatloaf onto your smoker. And be careful moving the loaf to your smoker. To make things easier I transferred the assembled loaf onto a disposable grill topper while still in the kitchen. I just had to roll the loaf off of my cutting board and onto the topper. No risk of the loaf rolling off the smoker or falling apart.

Smoked Italian Meatloaf

For a wonderful topping after you’ve sliced the loaf, try my smoked provolone cheese sauce. Like a little kick to your meatloaf? Smoked habanero meatloaf is the thing for you.

Smoked Italian Meatloaf
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5 from 1 vote

Smoked Italian Meatloaf

When I saw this idea for a smoked Italian meatloaf I was all over it in a heartbeat. It’s a combination of what I consider a fairly traditional meat mixture infused with Italian flavors, but then comes the tasty cool part. It’s stuffed with prosciutto, arugula, and provolone cheese! Mama mia!
Course Main
Cuisine American
Keyword meatloaf, smoked
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings 8 servings
Calories 793kcal

Ingredients

For the meat mixture

For the stuffing

  • 2 handfuls arugula rinsed, patted dry
  • 8 slices prosciutto
  • 8 slices provolone cheese

Instructions

  • Fire up your smoker for 275 F. Use a lighter wood such as a fruit wood.

For the meat mixture

  • Place all ingredients into a large bowl and mix well.
  • Line a 9″ x 13″ 1″ deep pan with foil. Make sure the foil extends over the sides of the pan by at least 1″.
  • Add the meat mixture to the pan and flatten it out to fill the pan, making sure the meat is the same thickness throughout. I found just using the palms of my hands to be the easiest way to do this.

For the stuffing

  • Later the arugula, prosciutto and provolone cheese on top of the meat, leaving a 1″ border around the edges.
  • To roll up, start along the long end (or short end if you want a thicker loaf) and start to foll about 1″ of the meat over onto itself. Keep going, back and forth, rolling as you go.
  • Seal the ends and the seam. You don’t want the contents to escape.
  • Transfer to the smoker and smoke for 2 hours or until the internal temperature of the loaf measures 150 F in several places.
  • Combine the glaze ingredients and brush over the top of the loaf.
  • Smoke another 30 minutes.
  • Remove and let rest for 45 minutes. If you don’t let it rest long enough the cheese will ooze out when you slice it.
  • Slice and serve.

Nutrition

Calories: 793kcal | Carbohydrates: 7g | Protein: 47g | Fat: 63g | Saturated Fat: 25g | Trans Fat: 2g | Cholesterol: 207mg | Sodium: 958mg | Potassium: 704mg | Fiber: 1g | Sugar: 1g | Vitamin A: 382IU | Vitamin C: 2mg | Calcium: 285mg | Iron: 5mg

Nutritional values are approximate.

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches. The joy of meatloaf is that it is (usually) a little denser than a hamburger. It also (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!

BBQ Meatloaf Sandwiches

This Isn’t A Salad

Don’t mess around with little ole thin slices of meatloaf when you make BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf. The dripping BBQ sauce, crunchy smoky bacon and crispy onions can put a hurt on wimpy bun

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Also try my pepper jack meatloaf.

Inspired by a recipe from The Cozy Apron.

BBQ Meatloaf Sandwiches
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5 from 1 vote

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches.
Course Main
Cuisine American
Keyword meatloaf, sandwich
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 610kcal

Ingredients

Instructions

  • Preheat your oven to 350 F.
  • Line a baking sheet with foil.
  • Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
  • Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
  • Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
  • Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
  • Bake 45-50 minutes or until the internal temperature reaches 165 F.
  • Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
  • Slather buns with mayonnaise.
  • Slice meatloaf and place on the buns.
  • Add bacon, a good dollop of BBQ sauce and some French-fried onions.
  • Add top bun, serve, and devour.

Notes

You’ll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.

Nutrition

Calories: 610kcal | Carbohydrates: 58g | Protein: 26g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1369mg | Potassium: 516mg | Fiber: 3g | Sugar: 19g | Vitamin A: 183IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 5mg

Nutritional values are approximate.

All-American Meatloaf on the Char-Broil Big Easy

I’m finding cooking meatloaf on the Char-Broil Big Easy to be rather addicting. It’s so easy to do that I do it often. But, I have to mix it up. And although our mini habanero meatloaves are truly epically fantastic, sometimes I gotta make something a bit more traditional. And what’s more traditional than all-American meatloaf on the Char-Broil Big Easy? Nothing of course.

All-American Meatloaf on the Char-Broil Big Easy

All Sorts of Good Stuff

Well, there’s probably a lot of things, but I hereby claim these to be traditional too because they have lots of those traditional meatloaf ingredients. Like beef. And crushed crackers. Worcestershire sauce. Dijon mustard. Ok, maybe Dijon mustard isn’t so traditional in a meatloaf. Or hot sauce. How about sorta traditional meatloaf then?

It doesn’t matter because this all-American meatloaf on the Char-Broil Big Easy are fantastic. And so unbelievably easy. From making the meat mixture to cooking them, they are about as hassle-free as you can get.

A Fantastic Glaze

Any great meatloaf needs a great glaze. Nothing fancy, nothing fru-fru. Just tasty. The glaze on these loaves is perfect. I’m a glazeaholic, so I highly recommend doubling or tripling the glaze recipe for extra drizzling when serving.

Also try my Big Easy mini lasagnas!

Need a great side dish for your all-American meatloaf? Fantastic baked potatoes, done up right on the Big Easy. Or my all-American mac-and-cheese.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

All-American Meatloaf on the Char-Broil Big Easy
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5 from 1 vote

All-American Meatloaf on the Char-Broil Big Easy

These all-American meatloaves are fantastic. And so unbelievably easy. From making the meat mixture to cooking them, they are about as hassle-free as you can get.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, meatloaf
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 418kcal

Ingredients

For the glaze

For the meatloaf

Instructions

For the glaze

  • Whisk all ingredients together.

For the meatloaf

  • Fire up your Big Easy.
  • Heat oil in a small skillet over medium-high heat.
  • Add the onion and a few pinches of salt and cook until the onion is transparent.
  • Add the garlic and cook another 2 minutes. Remove from heat and let cool.
  • Combine all remaining meatloaf ingredients along with the cooled onions in a large bowl.
  • Mix well then divide between 4 pans.
  • Top with half of the glaze and place into the Big Easy basket and Big Easy bunk bed basket.
  • Place in cooker and cool 35-45 minutes or until the center of the loaves reaches 165 F.
  • Let cool 10 minutes before slicing and serving with additional glaze drizzled over the slices.

Notes

You’ll need a Big Easy Bunk Bed basket if cooking all 4 pans at once, otherwise you can only cook two at a time. For the pans, I used disposable mini loaf pans, which measure 6.1″ long x 3.8″ wide, and are 2″ tall.

Nutrition

Calories: 418kcal | Carbohydrates: 21g | Protein: 23g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 397mg | Potassium: 516mg | Fiber: 1g | Sugar: 12g | Vitamin A: 391IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 3mg

Nutritional values are approximate.

Mini Habanero Meatloaves on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Since getting my Char-Broil Big Easy I have been going back and remaking some of my favorite dishes that I usually make on my smoker. The Big Easy cooks at a high temperature. Much higher than you would normally run a smoker so you have to adjust the cooking times. Of course, but the rest is pretty straightforward and worry-free.

Mini Habanero Meatloaves on the Char-Broil Big Easy

Fast And Delicious

These crazy-good mini habanero meatloaves cooked on the Char-Broil Big Easy cook in almost no time at all, which is a good thing because you’ll want to get to eating them as soon as possible. So there’s no waiting 2-3 hours for them to cook on a smoker for these little beauties. Tender, juicy meat that packs a punch. No, they are not your grandma’s meatloaves. Well, I guess they could be if your grandma likes the heat of habanero peppers.

The key to these great mini habanero meatloaves is the onion, celery and bell pepper mixture. You must make sure you get all the liquid out of the vegetables after they have been blended. Your efforts will be well rewarded with a fantastic tasting meatloaf that you’ll want to make again and again.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Mini Habanero Meatloaves on the Char-Broil Big Easy
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5 from 1 vote

Mini Habanero Meatloaves on the Char-Broil Big Easy

These crazy-good mini habanero meatloaves cooked on the Char-Broil Big Easy cook in almost no time at all, which is a good thing because you’ll want to get to eating them as soon as possible. 
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, meatloaf, spicy
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 445kcal
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I've found that the easiest way to do this is to place the vegetable mixture in a cheesecloth, wrap it up, then wring it like a wet towel. You'll be amazed at how much liquid will be released.
  • Place beef and pork into a large bowl. Add onion mixture.
  • Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
  • In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
  • Divide beef mixture into 4 pans. Spoon remaining sauce over top.
  • Place pans in the Big Easy basket and lower into the cooker. Cook for about 45 minutes or until the center of the loaves reaches 165 F.
  • Let meatloaf rest for 10 minutes then serve.

Notes

You’ll need a Big Easy Bunk Bed basket if cooking all 4 pans at once, otherwise you can only cook two at a time. For the pans, I used disposable mini loaf pans, which measure 6.1″ long x 3.8″ wide, and are 2″ tall.

Nutrition

Calories: 445kcal | Carbohydrates: 31g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 692mg | Potassium: 606mg | Fiber: 2g | Sugar: 16g | Vitamin A: 326IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 3mg

Nutritional values are approximate.

Cajun Meatloaf

Meatloaf is one of our favorite dishes. Although we make a traditional meatloaf in the oven, using a meatloaf pan, 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.

Cajun Meatloaf

Good Gravy, It’s Great Meatloaf!

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.

Cajun Meatloaf
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5 from 1 vote

Cajun Meatloaf

This Cajun meatloaf is unbelievably tender and tasty. The vegetable mixture is amazing, keeping the meatloaf moist and adding some crunchy to boot.
Course Main
Cuisine American
Keyword Cajun, meatloaf
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings 12 servings
Calories 621kcal
Author Mike

Ingredients

Instructions

  • 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.

Nutrition

Calories: 621kcal | Carbohydrates: 23g | Protein: 31g | Fat: 44g | Saturated Fat: 19g | Trans Fat: 2g | Cholesterol: 199mg | Sodium: 892mg | Potassium: 661mg | Fiber: 2g | Sugar: 8g | Vitamin A: 768IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 4mg

Nutritional values are approximate.

Smoked Habanero Meatloaf Version 2.0

This smoked habanero meatloaf is by far my favorite version of any smoked meatloaf that I’ve made. The meat comes out unbelievably tender, with a nice smoky flavor. And of course, there’s a kick – a big kick from spicy BBQ sauce mixed with habanero salsa and mixed into the meat and used as a glaze.

Smoked Habanero Meatloaf Version 2.0

Perfect For Sandwiches Too!

The leftover smoked habanero meatloaf (if you have any) is just as good as the day you made it. Perfect for sandwiches. For sandwiches we just topped crisped French bread with a slab of warmed meatloaf followed by mayonnaise and red onion. The onion adds a nice crunch to the tender meatloaf.

You can make this dish in the oven and still have a fantastic dish, too.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this meatloaf.

If you prefer a more savory meatloaf try my smoked Italian meatloaf. It’s a bit more work, but worth it.

I smoked the meatloaf on my Weber Smokey Mountain smoker. You can also make it in the oven, or over indirect heat on a gas or charcoal grill.

Smoked Habanero Meatloaf Version 2.0
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5 from 1 vote

Smoked Habanero Meatloaf Version 2.0

This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smokey flavor (though you can make it in the oven and still have a fantastic dish). And of course, there’s a kick.
Course Main
Cuisine American
Keyword meatloaf, smoked, spicy
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 445kcal
Author Mike

Ingredients

Instructions

For the smoker

  • Fire up your smoker for cooking at 225 – 250 F with a light wood, such as apple.

For the oven

  • Preheat oven to 450 F.

Assembly

  • Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I put the vegetable mixture in a cheesecloth and wrung them like a wet towel.
  • Place beef and pork into a large bowl. Add onion mixture.
  • Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
  • In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
  • Spray a 9×13 aluminum (or glass if using the oven) pan with non-stick spray.
  • Add the beef/pork mixture and form into a roll. Spoon remaining sauce over top.
  • If cooking in the oven, bake 45-60 minutes or until center is done. You may want to drain some of the accumulating fat before serving.
  • If cooking in the smoker, poke a few holes along the edges of the aluminum pan so that any accumulating fat drips out. Smoke 2-3 hours at 250 F or until the center is done.
  • Let meatloaf rest for 10 minutes and then slice into thick pieces.

Nutrition

Calories: 445kcal | Carbohydrates: 31g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 692mg | Potassium: 606mg | Fiber: 2g | Sugar: 16g | Vitamin A: 326IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 3mg

Nutritional values are approximate.