Variety is the spice of life … so why not stuff a Meatloaf like a Pork Loin and Smoke it? You’ll find this a great change using your favorite Meatloaf Recipe. This Florentine Stuffed Meatloaf is visually pleasing and adds additional levels of flavor.
Meatloaf Recipe:
- 1 lb Ground Beef
- 1 lb Pork Sausage (Jimmy Dean)
- 2 Eggs
- Italian Bread Crumbs
- Ragu Pizza Sauce
- Garlic and Seasoning Salt, Pepper, and Granulated Garlic
Florentine Stuffing:
- Baby Spinach, Red Onion, Red Bell Pepper, Mushrooms, Shredded Cheese
Lightly caramelize Red Onions, Red Peppers, and Mushrooms in EVOO and briefly wilt Baby Spinach for use as the stuffing. Mix Ground Beef, Pork Sausage, Eggs, Bread Crumbs, Pizza Sauce, and spices.
Form meatloaf into an 8″ x 12″ flat rectangle. Layer Shredded Cheese and Florentine Stuffing. Lightly press mixture into the meatloaf.
Using the parchment paper to assist you, roll the meatloaf firmly, tuck and seal the ends and bottom seam. Wrap the stuffed meatloaf in plastic and refrigerate till ready to use.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 225ºF using Hickory wood BBQ pellets and smoked the Florentine Stuffed Meatloaf for 1 hour. Increased the temperature to 350ºF and cooked to an Internal Temperature of 165ºF. Rested the meatloaf under a loose foil tent for 20 minutes.
The Money $Shot$ … Florentine Stuffed Hickory Smoked Meatloaf served with steamed Sweet White Potatoes topped with Brown Gravy and a side of Cole Slaw … Bon Appétit
Best of all are the delicious Meatloaf Sandwiches you’ll enjoy with the leftovers. Doesn’t get any better than that !!!!!!!
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