Recipe: Foggy City Meatloaf (smoker recipe)

FOGGY CITY MEATLOAF

1/2 cup sun-dried tomatoes, minced
2 tablespoons olive oil
1 medium onion, minced
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 (plus more to 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

Preheat smoker to 220 degrees F.

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 F, 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.

Makes 4 to 6 servings
Source: Barbecue America: A Pilgrimage in Search of America's Best Barbecue by Rick Browne and Jack Bettridge