Foggy city meatloaf
1 servings
Ingredients
| Quantity | 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 | 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 |
| Nonstick cooking spray | ||
Directions
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.