| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Philadelphia |
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Sun-dried tomatoes; minced |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; minced |
| 1 1/2 |
lb |
Ground beef; (tri-tip or sirloin) |
| 1/2 |
lb |
Ground pork; (shoulder or tenderloin) |
| 1 1/2 |
c |
Crushed Ritz or Waverly crackers |
| 1 |
|
Egg |
| 1/4 |
c |
Hearty red wine |
| 3 |
tb |
Barbecue sauce; plus more to brush on cooked meatloaf |
| 1 |
tb |
Minced garlic |
| 1 |
ts |
Garlic salt |
| 1 |
ts |
Lemon-pepper seasoning |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dry mustard |
| 1 |
ds |
Hot pepper sauce |
|
|
Nonstick cooking spray |
INSTRUCTIONS
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 2 1/2 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@24hourfit.com> on Jul 28,
1999, converted by MM_Buster v2.0l.
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