Ragin’ Cajun Meatloaf

Another good Friday – another day to run the smoker and brew a bit of beer at the same time.  First, the meatloaf.

  • 3lbs lean ground beef
  • 1lb hot Italian sausage
  • 2 eggs
  • 3/4C bread crumbs
  • 1/2C Smokin’ Habanero BBQ Sauce
  • 2Tbsp cajun seasoning
  • 1C grated old cheddar

Mix together all the ingredients, form into a loaf and keep chilled until the smoker is ready to fire up.  Costco recently started carrying Natures Own sugar maple lump charcoal so we picked up a couple of bags last weekend.  Even the bag smells good.  The plan is to smoke the meatloaf at around 250 degrees until it hits near 160 degrees internal.  The temperature stayed fairly steady between 250 and 270 degrees for the 3.5 hours the meatloaf needed to cook.  It looks and smells delicious … unfortunately we will need to wait until Saturday for a taste as Good Friday is pretty much the only day we don’t eat meat.

Ragin' Cajun Meatloaf

Ragin' Cajun Meatloaf


2 thoughts on “Ragin’ Cajun Meatloaf

    • Love the smell of the lump … when used in the smoker I can cut back a bit on the smoke wood, especially when making back bacon … nice subtle maple smoke flavor right from the charcoal.

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