Brisket Meatloaf Recipes

TEXAS SMOKED BARBECUE MEATLOAF

Steps:

• Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
• Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
• Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
• Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
• Place meatloaf in the hot smoker.
• Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
• Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), about 2 hours.
• Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced, about 20 minutes.
• Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.

BRISKET MEATLOAF

Steps:

• 1. Preheat oven to 350 degrees. In your food processor, pulse crackers to course crumbs. Remove to another dish and set aside.
• 2. Add brisket slices and pulse to a nice ground as shown.
• 3. In your mixing add all meatloaf ingredients and mix until well incorporated. If you have a mixer with a dough hook it will come together quickly on speed 2.
• 4. If you aren't going to cook with roasted veggies place 2 slices of thin sandwich bread in the bottom of 9x5 loaf pan and place meatloaf mixture and press into pan. This will soak up any grease - remove bread and discard prior to serving.
• 5. I decided I wanted some roasted potatoes to cook with the meatloaf so I placed a large piece of plastic wrap in a 8x5 pan to form the meatloaf and inverted it into a 11x13 Pyrex baking dish.
• 6. Bake uncovered for 1 hour 10 minutes. (total time - if adding root veggies- cook 30 minutes, add veggies, then complete cooking time)
• 7. Remove meatloaf from oven. Mix glaze ingredients and spoon over meatloaf. Return to oven for 10 minutes.
• 8. Remove from oven and let rest about 10 minutes. Gently slice and enjoy!

ANDOUILLE BRISKET MEATLOAF

Steps:

• Place the grinder attachments and the pork shoulder, brisket and sirloin in the freezer. Chill until the meat is very cold but not yet frozen.
• For the andouille blend: With a meat grinder, grind the chilled pork using the No. 2 dial. Transfer to a mixing bowl with the smoked paprika, sweet paprika, garlic, chili powder, salt, cumin, black pepper, crushed red pepper and cayenne. Mix well, then place in fridge to firm up.
• For the vegetables: Heat the olive oil in a medium saute pan over medium-high heat. Add the carrots, celery, onions and a pinch of salt. Saute until softened, about 3 minutes. Add the garlic and saute until fragrant but not yet browned, 1 to 2 minutes more. Remove from the heat and let cool slightly.
• Meanwhile, preheat the oven (or a grill) to 350 degrees F.
• For the brisket meatloaf blend: Grind the chilled brisket and sirloin using the No. 2 dial. Add to a large mixing bowl.
• In a medium bowl, whisk together the eggs and milk. Add the breadcrumbs and let soak. Add the breadcrumb mixture to the bowl with the brisket and sirloin. Add the cooled sauteed vegetables and the ketchup, 2 tablespoons BBQ sauce, hot sauce, Worcestershire sauce, mustard powder, 2 teaspoons salt and 1 teaspoon pepper. Mix thoroughly, being careful not to overwork.
• Place a large sheet of foil (at least 24 inches) on a cutting board. Place the meatloaf blend on the foil and press into a roughly 8-by-12-by-1-inch rectangle. With your hands, roll the andouille blend into a cylinder the width (lengthwise) of the meatloaf. Place the cylinder on the meatloaf rectangle and form so the ends are flush with the sides of the rectangle. Starting from one of the long edges, roll the meatloaf over the andouille to encase it completely; press firmly to seal. Roll up the foil and seal by twisting the ends.
• Transfer the meatloaf to a baking sheet. Bake on the center oven rack for 1 hour. Peel back the foil, spoon the 1/4 cup BBQ sauce over the top of the meatloaf, and return to the oven, uncovered. Cook for another 30 minutes so the meatloaf gets a nice crust and turns brown on the outside.
• To serve, slice into thick medallions and serve with extra BBQ sauce on the side.