Cajun Meatloaf

• 2 tablespoons vegetable oil
• 1/2 cup finely diced onion
• 1/2 cup finely diced celery (2 to 3 stalks)
• 1/2 cup finely diced red or green bell pepper
• 3 green onions (scallions), white and green parts thinly sliced
• 2 cloves garlic, minced
• 1 to 2 jalapeno peppers, seeded and finely diced
• 1/2 cup beef broth or milk
• 1/2 cup ketchup
• 1 -1/2 tablespoons Traeger Cajun Rub, or your favorite Louisiana-style rub
• 1 to 2 tablespoons Worcestershire sauce
• 1 to 2 tablespoons Louisiana-style hot sauce such as Crystal or Frank's RedHot
• 1 tablespoon Creole-style mustard, brown mustard, or yellow mustard
• 1 teaspoon black pepper
• 1-1/2 pounds ground beef
• 1/2 pound ground pork
• 1/2 pound andouille or other spicy sausage, removed from casing
• 1 large egg, lightly beaten
• 1 cup dry bread crumbs
• 1 cup ketchup (for the glaze)
• 3 tablespoons brown sugar (for the glaze)
• 1 tablespoon Louisiana-style hot sauce, or more to taste (for the glaze)
• 1 tablespoon white vinegar, or more to taste (for the glaze)
• 2 teaspoons Creole-style mustard, brown mustard, or yellow mustard (for the glaze)

1. n a large frying pan, saute the onion, celery, bell pepper, green onion, garlic, and jalapeno(s) in the oil until the vegetables soften, about 5 minutes. Add the beef broth, ketchup, Traeger Cajun Rub, Worcestershire sauce, hot sauce, mustard, and pepper, and stir to combine. Remove from the heat and let cool completely. In a large mixing bowl, combine the ground beef, pork, and andouille sausage. Add the egg, bread crumbs, and the cooled vegetable mixture. Mix lightly but thoroughly with your hands until well combined. Form a rectangular loaf about 8 inches long and 1-1/2 to 2 inches high.
2. Bake the meatloaf at 350 for 1 to 1.5 hour. In the meantime, make the glaze: Combine the ketchup, brown sugar, hot sauce, white vinegar, and mustard in a small saucepan. Simmer for 5 to 10 minutes. Pour the glaze evenly over the meatloaf, or brush it on with a pastry brush. Continue to cook the meatloaf for 30 minutes more, or until the internal temperature in the thickest part is 160 degrees F. Let the meatloaf rest for 10 minutes before slicing and serving.

vegetable oil, onion, celery, red, green onions, garlic, jalapeno peppers, beef broth, ketchup, rub, worcestershire sauce, hot sauce, creolestyle mustard, black pepper, ground beef, ground pork, andouille, egg, bread crumbs, ketchup, brown sugar, hot sauce, white vinegar, creolestyle mustard

Taken from www.epicurious.com/recipes/member/views/cajun-meatloaf-53011601 (may not work)