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Brisket Meatloaf
After smoking a brisket, there is usually a ton left over. Besides freezing it for another time, we like to make meatloaf. It adds so much flavor to the meatloaf. You can use your favorite recipe, just switch out 1/4 to 1/2 of the hamburger with the brisket meat. It is juicy and delicious!
Here is our recipe if you don't have a favorite.
Ingredients:
2 eggs
1 cup breadcrumbs (you can use panko or we like ritz crackers)
1/2 onion chopped fine
1 1/2 lbs of hamburger
1/2 to 3/4 lbs of leftover cooked brisket
1/2 cup milk
1 tsp salt & 1 tsp pepper (if you have D-Dog BBQ Bark Builder on the brisket, you can leave this off)
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 Tbsp tomato paste
1 tsp minced garlic
For the sauce on top:
1/2 cup ketchup
1 Tbsp brown sugar
1 Tbsp Worcestershire sauce
- Preheat oven to 375 degrees.
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Mix all ingredients (not including sauce) in a large mixing bowl. It is easiest to mix using your hands.
- Form into a loaf in a 9x12 baking pan. Leave room on the sides for the grease to collect.
- Bake for 30 minutes.
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Take out of the oven and remove any grease on the sides. This will help it to bake and not 'boil' in the juices.
- Mix the sauce ingredients together in a small bowl.
- Spread sauce over the top of the meatloaf. Try to keep it on the top and half way down the sides.
- Put the meatloaf back in the oven for another 10-15 minutes. For a stickier sauce, place on broil the last few minutes, but keep a close eye on it so it doesn't burn.
- Take the meatloaf from the oven and remove any excess grease on the sides.
- Let it cool slightly before serving.
- Meatloaf extras? Make sandwiches!!! Yum. Enjoy!
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