Foggy city meatloaf

Yield: 1 servings

Measure Ingredient
½ cup Sun-dried tomatoes; minced
2 tablespoons Olive oil
1 medium Onion; minced
1½ pounds Ground beef; (tri-tip or sirloin)
½ pounds Ground pork; (shoulder or tenderloin)
1½ cup Crushed Ritz or Waverly crackers
1 \N Egg
¼ cup Hearty red wine
3 tablespoons Barbecue sauce; plus more to brush on cooked meatloaf
1 tablespoon Minced garlic
1 teaspoon Garlic salt
1 teaspoon Lemon-pepper seasoning
½ teaspoon Dried oregano
½ teaspoon Dried thyme
½ teaspoon Dry mustard
1 dash Hot pepper sauce
\N \N Nonstick cooking spray

Preheat smoker to 220 degrees. Cover sun-dried tomatoes with hot water; let sit about 10 minutes or until softened. Drain well.

Heat oil over medium heat in a heavy skillet. Add onion and tomatoes; cook until softened. Remove from heat; let cool.

Place meat in a large bowl; add cooked vegetables, crackers, egg, wine, barbecue sauce, garlic, garlic salt, lemon-pepper seasoning, oregano, thyme, dry mustard and hot sauce. With your hands, mix thoroughly.

Coat a cooling rack or perforated pizza pan with nonstick spray. Form meat into a loaf; place on rack. Place in center of grill over water pan.

Cook for 2½ hours or until an instant-read or meat thermometer measures 165 degrees, opening smoker as infrequently as possible. Brush barbecue sauce on top of meatloaf; cook 10 minutes longer.

Remove from grill, seal in foil and let meat rest for 10 to 15 minutes before serving. Slice in 1-inch-thick portions. Serve with more barbecue sauce on the side. Yield: 4 to 6 servings.

Adapted from "Barbecue America." © 1998 Philadelphia Newspapers Inc.

Posted to bbq-digest by Sherman Watkins <SWatkins@...> on Jul 28, 1999, converted by MM_Buster v2.0l.

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