| 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 <[email protected]> on Jul 28, 1999, converted by MM_Buster v2.0l.
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