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Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (1037g) | ||
Recipe Makes: 1 servings | ||
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Calories: 213 | ||
Calories from Fat: 121 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 2399.8mg | 83 % | |
Potassium 197.6mg | 5 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.8g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 213
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