Andouille Brisket Meatloaf
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
61
Spice
48
Sweetness
51
Sourness
32
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Paprika (smoked)2 tbsps
Sweet Paprika2 tbsps
Garlic (minced)3 tsp
Chili Powder1 tsp
Ground Cumin1 tsp
Crushed Red Pepper1 pinch
Cayenne Pepper2 tbsps
Extra-Virgin Olive Oil1 cup
Carrot (finely diced)1 cup
Celery (finely diced)3 cup
Milk1 cup
Ketchup1 tsp
Hot Sauce1 tsp
Worcestershire Sauce1 tsp
Mustard Powder (dry)Directions:
1
Special equipment: a meat grinder Place the grinder attachments and the pork shoulder, brisket and sirloin in the freezer
2
Chill until the meat is very cold but not yet frozen
3
For the andouille blend: With a meat grinder, grind the chilled pork using the No
4
Transfer to a mixing bowl with the smoked paprika, sweet paprika, garlic, chili powder, salt, cumin, black pepper, crushed red pepper and cayenne
5
Mix well, then place in fridge to firm up
6
For the vegetables: Heat the olive oil in a medium saute pan over medium-high heat
7
Add the carrots, celery, onions and a pinch of salt
8
Saute until softened, about 3 minutes
9
Add the garlic and saute until fragrant but not yet browned, 1 to 2 minutes more
10
Remove from the heat and let cool slightly
11
Meanwhile, preheat the oven (or a grill) to 350 degrees F
12
For the brisket meatloaf blend: Grind the chilled brisket and sirloin using the No
13
Add to a large mixing bowl
14
In a medium bowl, whisk together the eggs and milk
15
Add the breadcrumbs and let soak
16
Add the breadcrumb mixture to the bowl with the brisket and sirloin
17
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
18
Mix thoroughly, being careful not to overwork
19
Place a large sheet of foil (at least 24 inches) on a cutting board
20
Place the meatloaf blend on the foil and press into a roughly 8-by-12-by-1-inch rectangle
21
With your hands, roll the andouille blend into a cylinder the width (lengthwise) of the meatloaf
22
Place the cylinder on the meatloaf rectangle and form so the ends are flush with the sides of the rectangle
23
Starting from one of the long edges, roll the meatloaf over the andouille to encase it completely; press firmly to seal
24
Roll up the foil and seal by twisting the ends
25
Transfer the meatloaf to a baking sheet
26
Bake on the center oven rack for 1 hour
27
Peel back the foil, spoon the 1/4 cup BBQ sauce over the top of the meatloaf, and return to the oven, uncovered
28
Cook for another 30 minutes so the meatloaf gets a nice crust and turns brown on the outside
29
To serve, slice into thick medallions and serve with extra BBQ sauce on the side