Beef, Turkey, and Andouille Meat Loaf

READY IN: 1hr 10mins
Recipe by diner524

Another recipe found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. They state: "Andouille is a hot and smoky Cajun sausage that's now widely available throughout the United States. Posting for ZWT but untried by me.

Top Review by Debbie R.

DH gave this ten stars; it was a three star for me. It just reflects our feelings toward meatloaf. I didn't have a full pound of ground andouille....I think I would have enjoyed it alot more with that, but I was afraid it would make it too hot for him. I do love the large size of this loaf. That's alot of meatloaf dinners made for him in one stroke! ZWT9

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F Heat the oil in a large skillet over medium-high heat and add the onions with the pinch of salt. Cover and cook for 5 minutes, stirring occasionally. Stir in the optional bell peppers and the garlic and cook for 2 minutes more. Transfer the mixture to a large bowl. Mix in all the remaining ingredients (except those for the glaze). Using your hands, knead the mixture until everything is well blended. On a large baking sheet (with a rim) or a large shallow baking pan, form the meat into a loaf about 10 by 4 by 4 inches high. Place the loaf in the oven and bake for 30 minutes.
  2. Meanwhile, make the Mustard Glaze: Combine all the ingredients in a small bowl.
  3. Brush the glaze all over the top of the meat loaf after the first 30 minutes of baking. Bake the meat loaf for 30 to 45 minutes more, or until the internal temperature is 150° to 155°F Let the loaf rest for 10 to 20 minutes, loosely covered with foil, before slicing and serving.

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