Smoked meatloaf ends up on our dinner rotation with some regularity. Our meatloaf usually consists of a mixture of meat, spices, vegetables and some sort of binder to make it all come together. When I saw this idea for a smoked Italian meatloaf I was all over it in a heartbeat. It’s a combination of what I consider a fairly traditional meat mixture infused with Italian flavors, but then comes the tasty cool part. It’s stuffed with prosciutto, arugula, and provolone cheese! Mama mia!
After you’ve combined the ingredients for the meat mixture, spread it out and topped it, you have a decision to make. Do you roll it up along the long axis, giving you a long loaf that produces a good number of smaller slices, or do you roll it along the short side, giving you a large loaf that produces super-big pieces and more toppings in every bite? Decisions, decisions.
I went with the long loaf and was very happy. But I can see how the short thicker loaf would have the advantage of giving your more toppings since there’ll be more layers. No matter which way you go, this is one fantastic meatloaf packed with Italian-inspired flavors.
Make sure you seal up any seams before putting the meatloaf onto your smoker. And be careful moving the loaf to your smoker. To make things easier I transferred the assembled loaf onto a disposable grill topper while still in the kitchen. I just had to roll the loaf off of my cutting board and onto the topper. No risk of the loaf rolling off the smoker or falling apart.
For a wonderful topping after you’ve sliced the loaf, try my smoked provolone cheese sauce. Like a little kick to your meatloaf? Smoked habanero meatloaf is the thing for you.
Smoked Italian Meatloaf
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings 6 -8 servings
For the meat mixture
- 3 pounds ground beef
- 1 pound ground Italian sausage
- Kosher salt and freshly ground black pepper to taste
- 1 shallot chopped
- 1/2 cup Italian bread crumbs
- Dried basil to taste (I used about 1/2 tablespoon)
- Dried oregano to taste (I used about 1/2 tablespoon)
- Ground fennel to taste (I used 1/2 teaspoon)
- 1 egg
- 1/2 cup Parmesan cheese
For the stuffing
- A few handfuls arugula rinsed, patted dry
- 8 slices prosciutto
- 8 slices provolone cheese
For the glaze
- Chili sauce
- Italian seasoning
For the meat mixture
Place all ingredients into a large bowl and mix well.
Line a 9" x 13" 1" deep pan with foil. Make sure the foil extends over the sides of the pan by at least 1".
Add the meat mixture to the pan and flatten it out to fill the pan, making sure the meat is the same thickness throughout. I found just using the palms of my hands to be the easiest way to do this.
For the stuffing
Later the arugula, prosciutto and provolone cheese on top of the meat, leaving a 1" border around the edges.
To roll up, start along the long end (or short end if you want a thicker loaf) and start to foll about 1" of the meat over onto itself. Keep going, back and forth, rolling as you go.
Seal the ends and the seam. You don't want the contents to escape.
Transfer to the smoker and smoke for 2 hours or until the internal temperature of the loaf measures 150 F in several places.
Combine the glaze ingredients and brush over the top of the loaf.
Smoke another 30 minutes.
Remove and let rest for 45 minutes. If you don't let it rest long enough the cheese will ooze out when you slice it.
Slice and serve.
I love smoked chuck roast. It’s something I make quite often. I usually end up chopping it for sandwiches, but I also cut it into small bites for chili. Yum. This time I decided to try something a little different by marinating the chuck roast overnight first in a wonderful marinade packed with a little sweet, a little citrus, a little soy and a hint of Worcestershire. Nothing in-your-face strong, this smoked marinated chuck roast was full over flavor through-and-through.
Now, if you do want a little heat in your smoked marinated chuck roast don’t be afraid to add some hot sauce to the marinade. To get the meat truly tender you want to get to at least 200 F. And do not let any of the juices go to waste. Add them back in to the chopped or sliced meat. It’s really great stuff! If you prefer your chuck roast a little spicier, try my fiery smoked chuck roast or my smoked pepper stout beef.
Smoked Marinated Chuck Roast
Prep Time 12 hours
Cook Time 6 hours 30 minutes
Total Time 18 hours 30 minutes
Servings 8 servings
- 1/2 cup orange juice
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
- 3-4 pound chuck roast untrimmed
Combine all but roast in a bowl.
Place the chuck roast into a large resealable bag or container.
Add the marinade. Toss to coat, seal, and marinade overnight.
Fire up your smoker for smoking at 250 F. Use a medium wood such as hickory.
Remove the beef from the marinade. Shake off the excess and transfer to the smoker.
Smoke until the roast reaches 145 F., about 1 hour.
Transfer the beef to a large piece of foil. Seal up tightly and return to the smoker. Smoke until the temperature reaches 200F, 4-5 hours more.
Remove from the smoker and let rest 15 minutes before slicing of chopping. Add any juices from the foil back into the meat for extra flavor.
What fun these smoked spiral hot dogs were to make and devour! I’ve made spiral dogs before, but this technique is much better than my old way. The key is inserting a skewer thru the dogs to keep them together after slicing. And of course, the skewer keeps you from slicing in too far. I smoked my spiral dogs, but you could just as easily grill them.
Anita and I recently ran across The Mustard Man at an event at the Jungle Jim’s market in Fairfield, OH. After sampling each of mustard I instantly picked up a bottle of each one. They are truly fantastic. I squeezed a bit of the Simple Pepper and Simply Maple on each of our smoked spiral dogs. The mustard runs down into the spirals, filling each bite with mustardy goodness. We cannot recommend The Mustard Man’s mustard enough!
Also try my other version of yummy smoked spiral hot dogs.
Smoked Spiral Hot Dogs
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Fire up your smoker for 225 F. You can also make these hot dogs on a grill
Carefully guide the skewer through the center of the hot dogs. If you get the skewer crooked at it pokes out of the side of the dog just pull it back and try again. I found that laying the hot dogs down on a flat surface and sliding the skewer in from the side, parallel to the counter top, worked best.
Lay the skewered dog down onto a cutting board or flat surface.
Holding a knife at a 45 degree angle, starting at one end of the dog, cut into the dog down to the skewer. Start rolling the hot dog, keeping the knife inserted into the hot dog, making cuts that are about 1/2" apart. Continue rolling and cutting until you reach the other end of the hot dog.
Gently pull the dog apart, separating the cuts. Be careful, you don't want to break it.
Sprinkle with your favorite seasoning.
Place dogs onto the smoker and smoke for 2 hours. If grilling grill until done as desired.