Recipe for Andouille Brisket Meatloaf by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Andouille Brisket Meatloaf. This dish qualifies as a Intermediate level recipe. It should take you about 2 hr 50 min to make this recipe. The Andouille Brisket Meatloaf recipe should make enough food for 4 to 6 servings.

You can add your own personal twist to this Andouille Brisket Meatloaf recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Andouille Brisket Meatloaf recipe.

Ingredients for Andouille Brisket Meatloaf

• 1 pound untrimmed pork shoulder, cut into large strips
• 2 tablespoons smoked paprika
• 2 tablespoons sweet paprika
• 1/2 tablespoon minced garlic
• 3/4 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• Pinch cayenne pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 1/2 cup finely diced sweet onion
• Kosher salt
• 2 tablespoons minced garlic
• 1 1/2 pounds trimmed brisket, cut into large strips
• 1 1/2 pounds trimmed sirloin, cut into large strips
• 2 eggs, beaten
• 3/4 cup milk
• 2 cups large fresh breadcrumbs, from a Pullman loaf (see Cook’s Note)
• 1/2 cup ketchup
• 1/4 cup plus 2 tablespoons jarred Guy Fieri Bourbon-Brown Sugar BBQ Sauce, plus extra for serving
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard powder
• Kosher salt and freshly ground black pepper

Directions for Andouille Brisket Meatloaf

1. 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.
2. 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.
3. 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.
4. Meanwhile, preheat the oven (or a grill) to 350 degrees F.
5. For the brisket meatloaf blend: Grind the chilled brisket and sirloin using the No. 2 dial. Add to a large mixing bowl.
6. 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.
7. 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.
8. 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.
9. To serve, slice into thick medallions and serve with extra BBQ sauce on the side.

Cookware for your recipe

You will find below are cookware items that could be needed for this Andouille Brisket Meatloaf recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Meatloaf – Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.The cooked meatloaf can be sliced like a loaf of bread to make individual portions. It can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, rich cheeses, or vegetables.
• Pork – Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Pork is the most popular meat in the Western world and in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). It is highly prized in Asian cuisines, especially in China, for its fat content and texture.Some religions and cultures prohibit pork consumption, notably Islam and Judaism.
• Pork Shoulder
• Main Dish