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Smoked Italian Meatloaf

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings 8 servings
Author Mike


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


  • Fire up your smoker for 275 F. Use a lighter wood such as a fruit wood.

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.