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.