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–+ servings

Cajun Smoked Meatloaf with Andouille Sausage and Creamy Slaw

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Rett Main Course
Kategori Cajun
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 4 ounces Andouille sausage, finely diced
  • 1 large egg
  • ¼ cup blanched almond flour
  • ¼ cup finely diced yellow onion
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • ¼ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon celery seed

fremgangsmåte
 

  • Preheat the smoker to 250°F. Set out a rimmed baking sheet or a small smoker-safe tray for the meatloaf.
  • In a large bowl, combine the ground beef, diced Andouille sausage, egg, almond flour, onion, 1 tablespoon Dijon mustard, Worcestershire sauce, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Mix gently with your hands just until everything is evenly combined. Avoid packing the mixture tightly.
  • Shape the mixture into a compact loaf on the tray, smoothing the sides so it cooks evenly. Place it in the smoker and cook until the center reaches 160°F when checked with an instant-read thermometer, about 2 to 2½ hours depending on the loaf’s shape and the smoker.
  • While the meatloaf smokes, make the slaw. In a medium bowl, stir together the mayonnaise, apple cider vinegar, the remaining 1 teaspoon Dijon mustard, and celery seed. Add the green and red cabbage and toss until coated. Cover and refrigerate until ready to serve.
  • Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Serve with the chilled creamy slaw on the side.

merknader

Dice the Andouille finely so it spreads through the loaf without making it crumbly, and mix the meat only until combined for a tender texture. The slaw can be made ahead, but toss it again just before serving because the cabbage releases moisture as it rests.
Course: Main Course
Cuisine: Cajun
Equipment: Smoker, Rimmed Baking Sheet, Mixing Bowls, Instant-Read Thermometer