Brisket Meatloaf Recipes

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!

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.