Grilled beef and pork blended and highly seasoned with spices, onions, garlic, sun-dried tomatoes, and Kentucky Bourbon Whiskey. Grilled with Kickin' Bourbon Molasses Sauce.
2 Tbsp Olive oil
8 fl-oz Onion, roughly chopped
3 ea Garlic cloves, minced
4 fl-oz Sun-dried tomatoes in oil, drained, chopped
1 lb Ground chuck
1 lb Ground pork
2 fl-oz Kentucky Bourbon whiskey
1 ea Egg, whisk
1/2 tsp Hot pepper sauce
6 oz Garlic-flavored croutons, crushed
1 tsp Kosher salt
1 tsp Cumin, ground
1/2 tsp Black pepper, freshly-ground
1/2 tsp Chili powder
1/2 tsp Oregano, dry
1/2 tsp Thyme, dry
Sweet Baby Ray's Kickin' Bourbon Molasses Wing Sauce & Glaze
Heat oil over medium high heat in a large sauté pan; add onions, garlic and sun dried tomatoes; cook until softened.
Remove from heat; let cool.
Place meats in a large bowl; add vegetables, egg, whiskey, hot sauce, dry herbs and spices.
Mix thoroughly blending all ingredients together with your gloved hands.
Coat a 6" third pan on the inside with non-stick spray.
Form meat into the length of the pan.
Place in center of a 325F oven for 2 1/2 hours or until digital meat thermometer reads 155F degrees.
Slice in 1-inch-thick portions.
Brush barbecue sauce on top of meatloaf.
Remove from grill, cook 10 minutes longer.
Serve with more barbecue sauce on the side.
