Yield: 1 servings
|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|
|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|
|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.