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