ezRecipe-Zee: Cooking Recipe: How to make Foggy City Meatloaf

Foggy City Meatloaf

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Date Added:	November 20, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	BBQ / Grilling, Main Dish, Meatloaf, Copy Cat / Restaurant

Ingredients:

1/2   cup           sun-dried tomatoes
2     tablespoons   olive oil
1     medium        onion
1 1/2 pounds        ground beef
                    = (tri-tip or sirloin)
1/2   pound         ground pork
                    = (shoulder or tenderloin)
1 1/2 cups          crushed Ritz or Waverly crackers
1                   egg
1/4   cup           hearty red wine
3     tablespoons   barbecue sauce
                    brush on cooked meatloaf
1     tablespoon    minced garlic
1     teaspoon      garlic salt
1     teaspoon      lemon-pepper seasoning
1/2   teaspoon      dried oregano
1/2   teaspoon      dried thyme
1/2   teaspoon      dry mustard
1     dash          hot pepper sauce
                    Nonstick cooking spray

Directions: one line for each direction. When saved the lines will be numbered.

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.
This recipe yields 4 to 6 servings.

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* "Barbecue America: A Pilgrimage in Search of America's Best Barbecue" by Rick Browne and Jack Bettridge