Best Andouille Brisket Meatloaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANDOUILLE BRISKET MEATLOAF



Andouille Brisket Meatloaf image

Provided by Guy Fieri

Categories     main-dish

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 27

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

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.

ANDOUILLE BRISKET MEATLOAF



Andouille Brisket Meatloaf image

How to make Andouille Brisket Meatloaf

Provided by @MakeItYours

Number Of Ingredients 27

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

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Baked Clams Oreganate_image Baked Clams Oreganate

Adrienne's Cucumber Salad_image Adrienne's Cucumber Salad

Ziplock Vanilla Ice Cream_image Ziplock Vanilla Ice Cream

Orange Dreamsicle Cupcakes_image Orange Dreamsicle Cupcakes

Easy Twice-Baked Potato Casserole_image Easy Twice Baked Potato Casserole

Potato Refrigerator Rolls_image Potato Refrigerator Rolls

Yummy and Pretty Healthy Breakfast Bagel Sandwich_image Yummy and Pretty Healthy Breakfast Bagel Sandwich

Pork Chop with Pineapple Salsa_image Pork Chop with Pineapple Salsa

Grandma Busch's Noodle Kugel_image Grandma Busch's Noodle Kugel

Limonada de Coco_image Limonada de Coco

Cornbread_image Cornbread

Meatball With Rice Krispies_image Meatball With Rice Krispies

Instant Pot Vegetarian Stew_image Instant Pot Vegetarian Stew

Easy Oreo Truffles_image Easy Oreo Truffles

Tri Colore Salad with Fennel_image Tri Colore Salad with Fennel

Dessert Wontons_image Dessert Wontons

Peggy's famous chocolate silk pie_image Peggy's famous chocolate silk pie

Apples-and-Honey Baked Brie_image Apples and Honey Baked Brie

Andouille brisket meatloaf is a unique twist on the classic comfort food. The combination of flavorful andouille sausage and tender brisket creates a savory and satisfying meatloaf that is perfect for any occasion.

What is Andouille?

Andouille is a type of sausage that originated in France but is commonly used in Cajun and Creole cuisine. It is made from pork and has a strong, smoky flavor due to the use of spices such as garlic, onion, and cayenne pepper.

What is Brisket?

Brisket is a cut of beef that comes from the breast or lower chest of the cow. It can be cooked in many different ways, but when cooked low and slow, it becomes tender and flavorful. Brisket is commonly used in barbecue and is a favorite among meat lovers.

Andouille Brisket Meatloaf Recipes

There are many different variations of andouille brisket meatloaf recipes, each with its own unique spin on the classic meatloaf. Some recipes call for a mixture of ground beef, pork, and andouille sausage, while others use only brisket and andouille.
Ingredients
Regardless of the recipe, common ingredients in andouille brisket meatloaf include finely chopped onions, garlic, breadcrumbs, eggs, and a variety of seasonings such as salt, pepper, and paprika. Many recipes also call for the use of barbecue sauce or tomato sauce to add flavor and moisture to the dish.
Preparation
To prepare andouille brisket meatloaf, the meats and seasonings are mixed together and formed into a loaf. The loaf is then baked in the oven or smoked for several hours until fully cooked.
Serving
Andouille brisket meatloaf can be served as a main course with mashed potatoes and a vegetable side, or sliced and served cold for sandwiches. It can also be topped with additional barbecue sauce or mustard for added flavor.

Conclusion

Andouille brisket meatloaf is a delicious and unique dish that combines the smoky flavor of andouille sausage with the tenderness of brisket. Whether served hot or cold, it is sure to be a favorite among meat lovers and comfort food enthusiasts alike.
Andouille brisket meatloaf is a delicious and unique twist on the classic meatloaf recipe. Andouille sausage adds a smoky and slightly spicy flavor that pairs perfectly with the rich and tender brisket. However, making this dish can be a bit tricky. Here are some valuable tips that can help you create the perfect andouille brisket meatloaf recipe.

Choose the Right Meat

The quality and type of meat you use for your andouille brisket meatloaf can make a big difference in the final result. Brisket is the classic choice for this recipe, but it can be a bit tough and fatty. To make it more tender and flavorful, you can try using a combination of ground brisket and ground chuck. This will give you a meatloaf that is moist and juicy, without being too greasy.
Tip:
When choosing your meat, look for high-quality cuts that have a good balance of lean and fat. You want enough fat to keep the meatloaf moist and tender, but not so much that it becomes heavy and greasy.

Use the Right Seasoning

Andouille sausage brings a lot of flavor to this meatloaf, but it's not enough to carry the dish on its own. To enhance the flavor and balance the smokiness of the sausage, you'll need to use the right seasoning. Common choices include garlic, onion, black pepper, cayenne pepper, paprika, and thyme. You can adjust the seasoning to suit your taste, but be careful not to overpower the sausage or the beef.
Tip:
If you're not sure about the flavor profile, start with a small amount of seasoning and add more as needed. You can always adjust the seasoning later.

Don't Overwork the Meat

One of the biggest mistakes when making meatloaf is overworking the meat. This can result in a dense and tough texture, which is not what you want for your andouille brisket meatloaf. To avoid this, mix the meat and other ingredients with your hands, but don't squeeze or press them too hard. You want the meat to be well combined, but still light and fluffy.
Tip:
When mixing the meatloaf, it's helpful to add the wet ingredients first, such as eggs and milk, and then the dry ingredients later. This will help to evenly distribute the spices and other seasoning.

Preheat Your Oven

Preheating your oven is a crucial step in making any meatloaf recipe, and it's no different for andouille brisket meatloaf. A preheated oven ensures that the meatloaf cooks evenly and thoroughly. If you put a cold meatloaf into a cold oven, it will take longer to cook and may not reach the proper temperature. This can result in a dry and overcooked meatloaf.
Tip:
Preheat your oven to 350F (180C) before you start preparing the meatloaf. This will give the oven enough time to reach the desired temperature.

Use a Meat Thermometer

Using a meat thermometer is the only way to accurately determine the internal temperature of your andouille brisket meatloaf. You want the meatloaf to reach an internal temperature of 160F (71C) to ensure that it is fully cooked and safe to eat. If you don't have a meat thermometer, you'll be guessing and may end up with an undercooked or overcooked meatloaf.
Tip:
Insert the meat thermometer into the thickest part of the meatloaf, making sure it doesn't touch the bottom or the sides of the pan. This will give you the most accurate reading.

Let It Rest

Letting your andouille brisket meatloaf rest for a few minutes before slicing it is an important step that should not be skipped. When you take the meatloaf out of the oven, it will be hot and steaming, and the juices inside will be bubbling. Letting it rest for 5-10 minutes will give the juices time to redistribute and settle, which will make slicing the meatloaf easier and prevent it from falling apart.
Tip:
Cover the meatloaf with foil while it rests to keep it warm and prevent it from drying out.

Conclusion

Making andouille brisket meatloaf is not difficult, but it does require some attention to detail. By following these valuable tips, you can create a delicious and unique meatloaf that is sure to impress your friends and family. Remember to choose the right meat, use the right seasoning, don't overwork the meat, preheat your oven, use a meat thermometer, and let it rest.

Related Topics

Best Frozen Chocolate Cheesecake Tart Recipes