Andouille beef meatloaf with Cajun mayo(low carb, gluten free)

Inspired by the andouille beef burgers, this meatloaf was just as good as the burgers. Similar ingredients as the burgers, you bake this up and serve with your favorite sides. I loved this just as much as the burgers and it was awesome as leftovers!
Just like the burgers I threw all the burger ingredients into my fp, minus the blue cheese, once ground I then added by hand the blue cheese. Then formed the loaf!



2 lbs lean ground beef
12 oz andouille sausage, cubed into 1/4 inch chunks
1 cup pecans, toasted and chopped
1 cup crumbled blue cheese
3 tbsp oat fiber or coconut flour
1/3 cup beef broth
1 large egg
1/2 tsp salt
1/2 tsp pepper

Cajun Mayonnaise:
3/4 cup mayonnaise
juice of half a lemon
2 tsp cajun seasoning
1/4 to 1/2 tsp hot sauce

Caramelized Onions:
2 large onions, thinly sliced
2 tbsp butter or olive oil
1/2 tsp salt

For the meatloaf, preheat oven to 325F and line a large, rimmed baking sheet with parchment paper. Combine ground beef, chopped andouille, chopped pecans and crumbled blue cheese in a large bowl and mix until everything is well distributed. Stir in oat fiber or coconut flour, then beef broth and egg. Sprinkle with salt and pepper. Using hands, work ingredients in together until a cohesive “dough” forms.
Turn out beef mixture onto prepared pan and form into a low, long loaf shape. Bake 50 to 60 minutest or until internal temperature registers 140 to 150F on an instant read thermometer.
Meanwhile, for the mayo, whisk all ingredients in a small bowl until well combined.
For the onions, heat butter or oil in a large skillet over medium high heat until shimmering but not smoking. Add onions to oil and stir to coat. Spread onions throughout pan and cook, stirring occasionally, 10 to 15 minutes. Sprinkle with salt and continue to cook 10 to 15 minutes more, stirring occasionally, until golden brown.
Slice meatloaf and top each slice with caramelized onions and Cajun Mayo.


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