Smoked Italian Stuffed Meatloaf, Ken thought it would be a fine day for meatloaf and he loves cold meatloaf sandwiches the next day. Patti thought it would be a perfect day for Italian food. But, without all the carbs of pasta. We found the perfect compromise: pepperoni and mozzarella stuffed in the middle of a meatloaf! We served it with our garlic and blue cheese mashed potatoes and sliced tomatoes in a simple vinaigrette and a “Kiss of Smoke”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Smoked Italian Stuffed Meatloaf
A Wood Pellet Grill Recipe

Note: This is one of our “First” recipes, 3 cameras later and lots of other stuff we are still having fun doing this together…

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Prep Time: 20 minutes
Cook Time: 30 minutes smoke, 1 hour at 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Gold Blend BBQ Pellets

Ingredients: Smoked Italian Stuffed Meatloaf

• 2lbs. ground sirloin
• 1lb. hot bulk sausage
• 1 medium sweet onion, chopped
• 1 10oz. can diced Italian style tomatoes, drained
• 2 Tablespoons fresh minced garlic
• 2 Tablespoons Country Bob’s All Purpose Sauce
• 2 teaspoons fresh ground black pepper
• 1 egg, beaten
• ¼ lb. sliced pepperoni
• ¼ lb. mozzarella cheese, cut into small strips
• 3 cups Cheezit pepper jack flavored cheese crackers, crushed
• 2 cups your favorite pasta sauce

Smoked Italian Stuffed Meatloaf
A Wood Pellet Grill Recipe

Directions: Italian Stuffed Meatloaf

In large bowl gently mix together hamburger, hot sausage, veggies, egg and seasonings and crackers.
Flatten meat mixture in a pan or on a cookie sheet.
Lay pepperoni and mozzarella in center.
Roll meat around pepperoni and cheese to form stuffed loaf.
Pour pasta sauce over meat loaf.

 

 

Smoked Italian Stuffed Meatloaf
A Wood Pellet Grill Recipe

Cooking Directions: Smoked Italian Stuffed Meatloaf

I like to smoke everything for at least 30 minutes with an hour being even better. Preheat the grill to 150* (65c) place your meatloaf directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 150* (65c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the GMG up to 400* (205c). I did an hour here at 400* (205c).

When the meat reaches an internal temp of 165* (74c) (U.S.D.A.) cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Smoked Italian Stuffed Meatloaf
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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