Free Recipe Foggy City Meatloaf
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Foggy City Meatloaf Recipe
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
Foggy City Meatloaf Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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