rr meatloaf sandwich

Rockin rollin meatloaf

By John Folse, adapted for pellet smoker



1 pound ground beef

1 pound ground pork

2 cups shredded Cheddar cheese

½ cup Italian bread crumbs

¼ cup minced onions

¼ cup minced celery

2 tbsps minced green bell peppers

2 tbsps minced red bell peppers

1 tbsp minced garlic

2 tbsps sliced green onions

2 tbsps chopped parsley

2 eggs

1½ tsps salt

1½ tsps black pepper

Cajun seasoning for on top



2 medium red onions, thinly sliced

8 ounces fresh button mushrooms, sliced

2 cups prepared marinara sauce

8 Kaiser rolls


Mix all, but the cheese, meatloaf ingredients well. I like to do it and then let set about 30 minutes in the fridge to set some. Place it in a gallon plastic bag and work out with fingers to even up then use a rolling pin to get it in the corners and even all over.


Cut out the top of the plastic bag; layer the cheese over top with in an inch along the edges. Roll it up using the plastic bag to help keep it nice.


Fold in the ends to seal; turn over and use some cold water on your hands and make a good seal on the seam. Place in the fridge for at least 2 hours before smoking.


Place on smoker and cook your favorite way for meat loaf to an IT of 160 to 165 deg. I did mine on smoke 190 deg. for a half hour the eased up the temp to 285 to 290 deg., grill level. It will take about 1 ½ hours. I went to 325 deg. grill level the last 20 minutes to get to 162 deg. IT and was 1 hour 35 minutes. Let cool about 5 minutes before slicing.